The pumpkin spice latte was invented in 2003 by a Starbucks drink developer. They were looking for a seasonal drink, and we can’t deny they changed the world of coffee shop drinks forever, and also the holiday season.
Today we’re paying homage to the famous autumn-scented drink, making our version at home. This is exciting, really, we’ve done tasty coffee drinks and coffee-infused desserts together before, but this one is extraordinary.
Let’s break this one down and master it before the cold season arrives. Today I’m sharing with you a single serving recipe, but you can quickly multiply it for a crowd. I thought, why not make yourself a pumpkin spice latte whenever you feel like it, any time of year, right?
To do so, you must always have in hand two critical ingredients: pumpkin puree, which comes in a can, and pumpkin pie spice, which is actually quite useful for all kinds of baking treats from muffins to banana cake.
Now let’s talk coffee. A pumpkin spice latte might be a seasonal drink, but at the end of the day, it’s coffee, so what’s the best coffee for a pumpkin latte?
Look for a medium roast Arabica, also called city roast. The beans are pulled out of the roaster just after the first crack, and that means fruit, berry and caramel flavors and aromas that just say autumn. That’s why it goes so great with today’s milky brew.
A heavy (French) roast is too chocolaty and bitter and might mask the pumpkin and spice flavors, so trust me, medium roast is what you need.
Then we need some milk, vanilla extract, and perhaps some sugar, depending on your taste.
This is also the first time we’re doing some kitchen work for a specialty coffee! And that’s exciting, we’re just warming the milk in the stovetop, although you can use the microwave if you want too.
Done right, the result is always the same. A lovely latte that reminds us of the first snow, of the always-too-early Christmas decorations at the mall, and of families getting together. I can’t wait to get started! Shall we?
In a saucepan, warm the milk without letting it boil, add sugar, and pumpkin puree.
Remove from heat and add the vanilla, the pumpkin spice, and the espresso. Incorporate nicely and pour on a mug.
Top with whipped cream and dust with pumpkin pie spice.