Pumpkin Spice Latte (Starbuck’s Copycat)
Ingredients
2 cups half and half, whole milk reduced fat or skim milk
2 tablespoons canned pumpkin puree
1 – 2 tablespoons sugar, stevia or splenda
2 tablespoons vanilla extract, yes tablespoons
1/2 teaspoon pumpkin pie spice
1-4 shots espresso or very strong coffee (I double the amount of grounds I use per cup to get my strong coffee)
Method
1. Brew your espresso or strong coffee. If brewing strong coffee, use double the amount of grounds you would in your regular coffee.
2. Combine half and half or milk, pumpkin, sugar, and pumpkin pie spices in a small saucepan. Heat until very hot, but do not boil. Remove from heat and add vanilla. Transfer to a blender or a milk frother and blend until frothy.
3. Pour 1 cup warm pumpkin milk mixture into coffee mug and add 1-4 coffee shots. Dust with more pumpkin pie spice if desired.
Makes about 1 – 2 servings.
Ingredients
2 cups half and half, whole milk reduced fat or skim milk
2 tablespoons canned pumpkin puree
1 – 2 tablespoons sugar, stevia or splenda
2 tablespoons vanilla extract, yes tablespoons
1/2 teaspoon pumpkin pie spice
1-4 shots espresso or very strong coffee (I double the amount of grounds I use per cup to get my strong coffee)
Method
1. Brew your espresso or strong coffee. If brewing strong coffee, use double the amount of grounds you would in your regular coffee.
2. Combine half and half or milk, pumpkin, sugar, and pumpkin pie spices in a small saucepan. Heat until very hot, but do not boil. Remove from heat and add vanilla. Transfer to a blender or a milk frother and blend until frothy.
3. Pour 1 cup warm pumpkin milk mixture into coffee mug and add 1-4 coffee shots. Dust with more pumpkin pie spice if desired.
Makes about 1 – 2 servings.
Vanilla-Coconut Cream Latte
vegan, makes 2 lattes
2 shots espresso
2 1/2 cups of soy or other non-dairy milk
coconut “whipped cream” (see above)
4 drops real vanilla extract
2 Tbsp maple syrup
a few dashes cinnamon
1 dash cayenne
sweeten further with sugar to taste (if needed)
garnish: coconut flakes and crushed vanilla bean
To make:
1. Heat your non-dairy milk and brew your espresso shots. Combine. 1 1/4 cups of milk and 1 espresso shot per mug. Add more espresso if you’d like!
2. Add the vanilla extract, maple syrup, cinnamon and cayenne – split between the two mugs.
3. Stir briskly. Add whipped coconut milk topping and garnish. Serve!
vegan, makes 2 lattes
2 shots espresso
2 1/2 cups of soy or other non-dairy milk
coconut “whipped cream” (see above)
4 drops real vanilla extract
2 Tbsp maple syrup
a few dashes cinnamon
1 dash cayenne
sweeten further with sugar to taste (if needed)
garnish: coconut flakes and crushed vanilla bean
To make:
1. Heat your non-dairy milk and brew your espresso shots. Combine. 1 1/4 cups of milk and 1 espresso shot per mug. Add more espresso if you’d like!
2. Add the vanilla extract, maple syrup, cinnamon and cayenne – split between the two mugs.
3. Stir briskly. Add whipped coconut milk topping and garnish. Serve!
Hot Spiced Chai Latte
1/2 cup Tazo Chai
1 tablespoon vanilla simple syrup*
1/2 cup 2% milk
Whipped Cream & Ground Nutmeg for garnish if desired
1.Warm Tea for 1 minute.
2. In a the microwave or a small saucepan warm the milk until just a little steamy. Pour it in to the tea and stir. Drink as is, or add whipped cream and a sprinkle of ground nutmeg for garnish.
*If you don’t have simple syrup honey can be substituted
1/2 cup Tazo Chai
1 tablespoon vanilla simple syrup*
1/2 cup 2% milk
Whipped Cream & Ground Nutmeg for garnish if desired
1.Warm Tea for 1 minute.
2. In a the microwave or a small saucepan warm the milk until just a little steamy. Pour it in to the tea and stir. Drink as is, or add whipped cream and a sprinkle of ground nutmeg for garnish.
*If you don’t have simple syrup honey can be substituted
Easy Mocha
1/2 cup whole milk
2 tablespoons chocolate syrup
3/4 cup hot, fresh dark coffee (such as Folgers Black Silk)
whipped cream
sweetened cocoa powder for garnish
Pour the milk into a 1-quart microwave-safe bowl. Heat in the microwave for 1 1/2 to 2 minutes until hot but not yet boiling. Whip milk until the froth has doubled in size and the steamed milk is on the bottom.
Combine coffee with the chocolate syrup in your mug. Add steamed milk to fill the cup. Top with whipped cream and garnish with cocoa powder.
Makes 1 serving.
1/2 cup whole milk
2 tablespoons chocolate syrup
3/4 cup hot, fresh dark coffee (such as Folgers Black Silk)
whipped cream
sweetened cocoa powder for garnish
Pour the milk into a 1-quart microwave-safe bowl. Heat in the microwave for 1 1/2 to 2 minutes until hot but not yet boiling. Whip milk until the froth has doubled in size and the steamed milk is on the bottom.
Combine coffee with the chocolate syrup in your mug. Add steamed milk to fill the cup. Top with whipped cream and garnish with cocoa powder.
Makes 1 serving.
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