Pumpkin Spice Latte

I LUVVVVVV me some Starbucks. Alas, the nearest one is 2 hours away. Yes I live in the middle of nowhere. Recently I heard their Pumpkin Spice Latte had been released for fall (I heart fall!) and I've been stuck in my country town reading about everyone in the city enjoying the yummy, sweet, goodness of the latte. This makes a pregnant lady very jealous!

They say necessity is the mother of invention, and oh man, this is SO necessity! I sent my husband off to the store for canned pumpkin pureé (yes I know I could roast my own pumpkin, but they're not in the stores yet, and besides, I want my latte NOW, not an hour from now!) and some other supplies and I set out to recreate the yummiest fall coffee concoction since pumpkin pie itself. I used my Tassimo to make this but you can certainly use regular drip coffee (made strong) or your own specialty coffee maker (espresso machine).

Even if you pass a Starbucks everyday you should give this a try, maybe on a wet Sunday morning when leaving your house just ain't gonna happen.... like today!

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Pumpkin Spice Latte

1 c half and half (I like to live dangerously, you can use milk if you want)
2 tbsp pumpkin pureé
2 tbsp sugar
1 tsp vanilla
1/2 tsp pumpkin pie spice
1 Starbucks Espressso T-Disc or 1/4 c really strong coffee

Instructions:

1. Place the half and half, pumpkin, sugar and spices in a small pot and heat over medium heat until the milk is hot and the pureé has melted and the sugar has dissolved.
2. Pour the cream mixture into a blender (or you can use an immersion blender in the pot) and blend for a minute or two*.
3. In the meantime brew your favourite espresso or coffee.
4. Pour your espresso in to a large mug and add the hot, blended pumpkin/cream mixture.
5. Top with whipped cream and some pumpkin pie spice, cinnamon, or freshly ground nutmeg.


* Note: blending isn't 100% necessary, but you may find the cream mixture a little gritty if you don't as pumpkin pureé is fairly fibrous. The blending smooths everything out.

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