Yes, the perils of living in a small country town will at one time or another come with a few drawbacks. While we don’t have bumper to bumper traffic, we also don’t have a Starbucks. Well, technically there is a Starbucks in the county, but it is 20 minutes from my house. So, while I do love coffee, I don’t “drive 40 minutes round trip” love coffee. AND Starbucks won’t debut their PSL until later this month anyway and I want one NOW. Which brings me to today’s recipe, DIY Pumpkin Spice Latte.
DIY Pumpkin Spice Latte by Melanie Knight
- 1/2 cup strong brewed coffee (I used Eight O’clock coffee- very smooth)
- 1 cup whole milk
- 1/2 tsp Watkins Pumpkin Spice Extract
- 1 tsp vanilla
- 1tbl brown sugar (I used demerara- but regular brown sugar will do)
- whip cream (from a can, not cool whip)
- sprinkle of nutmeg
For the frothy milk: heat the milk in a small sauce pot over medium heat. Use an electric hand mixer to froth the milk as it heats. It will get foamy and light. Be careful not to let the milk burn. Once the milk is warm and frothy, remove from heat. Alt- you can also froth the milk with a whisk or shake in a protein shaker until frothy- be careful since the milk will be hot.
Assembly- Adjust depending on the size of your coffee cup: Fill the cup 1/3 of the way with coffee. Stir in the brown sugar until dissolved, then add the pumpkin spice & vanilla. Next, pour in the frothed milk until 1/2 inch from the top of the cup. Scoop up the froth from the frothed milk in the saucepan and spoon it on top of your latte. Top off the latte with whip cream and a sprinkle of nutmeg.