Pumpkin Pie Latte

Submitted by Shannon Holmes

"I found this recipe at this website www.thatsmyhome.com and paired it with a recipe from organizedchristmas.com My substitutions are in the ( ) OMG, this is so good and pairs great with a pumpkin cranberry breakfast cookie :)"

 

• Ready In: 22mins
• Ingredients: 10
• Yields: 1 grande latte
• Serves: 1

ingredients

• 1 tablespoon canned pumpkin
• 2 tablespoons vanilla-flavored syrup (I just use about 1-2 tbsp. Splenda here)
• 1 1 cup soymilk or 3/4 cup milk
• 1⁄4 cup coffee creamer
• 1⁄4 cup espresso (I used some espresso coffee here (Starbucks brand) or 1/2 cup strong brewed coffee (I used some espresso coffee here (Starbucks brand)

• Gingerbread Syrup use 1 tsp

• 2 cups water
• 1 1⁄2 cups granulated sugar
• 2 1⁄2 teaspoons ground ginger
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon vanilla extract

directions

1. Make the gingerbread syrup by combining water, sugar, ginger, cinnamon and vanilla in a medium saucepan.
2. (Note: or sub 1/4 t. ground cinnamon or pumpkin pie spice) Be sure the pan is not too small or the mixture could easily bubble over.
3. Bring mixture to a boil then reduce heat and simmer syrup, uncovered, for 15 minutes.
4. Remove the syrup from the heat when it's done and slap a lid on it.
5. To make a pumpkin latte at home: In a small saucepan, stir pumpkin puree into milk.
6. Add syrup(s), remember to use 2 tablespoons Gingerbread Syrup.
7. Heat gently until steaming, stirring occasionally.
8. Blend on high for 20 second until foaming.
9. Pour flavored milk into a tall glass and pour coffee over.
10. Dust with ground pumpkin pie spice or nutmeg, optional.
11. Just as good as Starbucks IMO.

Reviews

[Chrissynb2]

This was a nice change. I didn't have cofee creamor, so I used a little heavy whipping cream and extra milk. It was very good. I would suggest only making part of that syprup because I have sooo much left over, and I don't know what I will do with it all.