How many times have you been to Starbucks this month just to get a tall, or grande cup of their Pumpkin Spice Latte? I have yet to make it to Starbucks this season for that specific latte. You might ask yourself why, why, oh why hasn’t she been to Starbucks yet?! Allow me to answer that question. I haven’t bought a Pumpkin Spice Latte from Starbucks since the day I saw this post by Recipe Girl.
Do you know how many Pumpkin Spice Lattes I can make for the price of one Starbucks Latte!? I don’t know. If you have the answer, please let me know.
All I know is that making this at home saves me time, money, and gas for my car. That’s important. Another good thing is that I can control the amount of coffee, the type of coffee, and the spices that end up in my cup. Last October I was pregnant and, among other things, I could not stand the smell of cinnamon, nutmeg and allspice. The thought of them made me gag. Glad that’s over because my pumpkin spice latte back then was just a pumpkin latte. No spice. Decaf. Skinny. With all the requests I had for those baristas, the side of the cup looked like my Christmas Wish List for Santa.
You can either use your microwave to make this happen, or your stovetop. I go the stovetop route because I am quicker at removing the saucepan before the milk boils over. In the microwave I try to watch it closely, but it takes a millisecond for it to boil over and I end up crying over spilled milk.
Also, for those days when you feel like you had one too many beef tacos the night before, you can go ahead and lighten this up with skim milk. I do. And then there are those days when I feel like, Daaaay-um I look good! And on those days I go all out; whole milk, heavy cream, whipped cream…
One other thing; these measurements are just something to start with. You can add more or less of the spice, vanilla, sugar… You can also substitute the pumpkin-pie spice with equal amounts of cinnamon, nutmeg, allspice, and ginger.