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Pumpkin Spice Latte (hot 'n cold)
I'm sure you've seen plenty of recipes online for homemade Starbucks Pumpkin Spice Latte. I wanted to try it both hot and cold.  1-2 servings (makes approximately 16 ounces) Ingredients: 1 c milk * 2 tbsp canned pumpkin (don't use the canned pumpkin pie mix!) 2 or 3 tbsp sugar (or use appropriate amount of sugar substitute) 1 tbsp vanilla (yes, 1 tbsp not tsp) 1/2-1 tsp pumpkin pie spice 1-2 shots espresso or 1/4-1/2 c really strong coffee* whipped cream or cool whip (optional) *I used Silk light vanilla soy milk (for even more vanilla flavoring, you could use Silk Very Vanilla Soy milk) and I used 1 packet of Extra Bold Italian Roast Starbucks VIA instant coffee in 1/2 cup boiling water since I don't have an Espresso machine. I like strong coffee drinks to be pretty sweet, so next time I make this I would use 3 tbsp of sugar. Directions: 1. Place the milk, pumpkin, sugar and spices in a pot and heat until the milk is hot, the pumpkin has melted and the sugar has dissolved. 2. Pour into a blender and blend for a minute or two. (see how frothy it gets)  3. Brew espresso or coffee. 4. Pour your espresso/coffee into a tall mug and add the blended mixture. (the mug shown is grande size)  5. Top with whipped cream or cool whip and some pumpkin pie spice, cinnamon, or freshly ground nutmeg. This was pretty good! Especially since I've never had this at Starbucks to compare it to...anyway, I got to thinking this might taste great cold as well. So..... For the cold version:  makes enough for 2-4 people (fills 2 venti size tumblers) Follow directions above. I used 1/3 cup of strong coffee instead of 1/2 and stuck to 2 tbsp of sugar because I planned to add ice cream for the cold version. Add the espresso/coffee to the blender and blend with the pumpkin mixture. Let it sit and reach room temperature. Keep in the fridge for a few hours to cool. Add 2-4 scoops of vanilla bean ice cream. Add 1-2 cups of ice. Blend until smooth. I was going to attempt to make this into a milkshake; however, I didn't have enough ice cream. I definitely recommend putting the mixture into the fridge to cool before adding the ice cream if you are going to attempt a milkshake. I skipped the fridge and added everything when the mixture had reached room temperature and I think that's why I would have needed a lot more ice cream to make a shake. Enjoy! Linking to: Tuesdays at the Table Tempt My Tummy Tuesdays Tuesday Night Supper Club Simply Sweet Home's Friday Favorites Show and Tell Saturday Roll over buttons on sidebar to visit each blog    related searches : Pumpkin
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