Fall is the season for picking pumpkins, carving pumpkins, and drinking pumpkin spice lattes at Starbucks.
But are those daily Starbucks trips for that seasonal fall favorite burning a hole in your It bag? Or if you haven’t heard there is a Pumpkin Spice Latte Shortage: Starbucks’ Annual Autumn Treat In Limited Supply Due To High Demand.
If strapped for cash or left parched by a shortage in your area, I feel your woes. The PSL has become a cult classic and a much anticipated part of the holiday season.
Pumpkin Spice Latte aficionados can dabble at this homemade recipe.
Yield: enough pumpkin spice mixture for 7 or 8 homemade lattes
- 1 15-oz. can pumpkin puree
- 2 c. whole milk
- 1/2 c. sweetened condensed milk
- 1/3 c. brown sugar
- 2 T. pure vanilla extract
- 1 T. cinnamon
- 1 tsp. nutmeg
- 1 tsp. ground dried ginger
- 1/2 tsp. ground cloves
- 1/4 tsp. allspice
- strong coffee
- slightly sweetened whipped cream
- dark chocolate shavings
In a blender, combine all the pumpkin spice mixture ingredients. Puree for about 30 seconds. If you want a smoother mixture, puree for a couple of minutes, or until the mixture is to your desired consistency.
Pour 1/2 cup (more or less, depending on your preference) of the pumpkin spice mixture into a large mug. Microwave for about 20 seconds, then add 1 cup of hot strong brewed coffee and stir. Top with a nice lofty pile of sweetened whipped cream. Sprinkle lightly with cinnamon. And if you’re looking for extra deliciousness, top with chocolate shavings. So pretty!
Pour the remaining pumpkin spice mixture into a quart jar or similar sized container and top with a lid. Store in the refrigerator. When ready to make another drink, shake the jar well and repeat the assembly of the pumpkin spice latte. The pumpkin spice mixture will keep well for up to 1 week in the refrigerator.
Source: from a farm girl’s dabbles