spiced pumpkin latte
I feel like using any name that could create the “PSL” acronym is wrong and violating some sort of copyright law. So, SPL it is.
A lovely weekend to you all. Overnight on Thursday a cold front blew in and the temperature dropped to around 50 or so by the time to wedding shuttle deposited us back at the hotel. This morning is rather blustery, bright, and crisp – it looks autumnal outside, and I feel rather comfortable in my sweats with a hotel coffee at my first. Anyone else charmed by the shittiness of a hotel’s brew? This one actually isn’t too bad, and I squirted some salted caramel creamer in it, but some javas in the breakfast area are just plain balls.
I’m overall enjoying myself on this trip. The wedding was quite simple and loads lively, though by 9 I was wiped and ready to go to sleep. I have a short battery life nowadays and value my quiet alone time, which is why I woke up at 4:30 am on Friday anyway for a snack and run to give myself time to evaluate my mood and spend a bit with solely my company. Certainly tired now, but it’s amazing how 90 minutes of me time can boost my morale.
Back to the cozy weather – Spiced Pumpkin Latte is a necessity after a system drops some chill in the air. This latte is pretty special, with a layer of whipped cream snuggled against warm coffee and a secret-ingredient pumpkin spice blend that’s unique and delectable. Store this one in your mind’s recipe box for days needing a bit of extra comfort.
Buttah
Apple butter, that is.
If you tried out a big batch of my Slow Cooker Spiced Apple Pumpkin Butter, this drink is the perfect use for some of the jars. The apple butter gives a standard pumpkin spice blend a boost and a unique, crisp flavor dancing around the classic cinnamon blend. So good.
I like to start by heating up the milk on the stove. Keep an eye on it, and maintain a medium-low heat, so the milk doesn’t boil.
As the milk warms, mix up pumpkin puree with apple butter, vanilla, cinnamon, ginger, and some maple syrup if you like a touch of extra sweetness. The recipe makes enough for two lattes, so grab a buddy or a rando in our neighborhood, and divide the pumpkin mixture into two mugs.
Brew up your coffee or a couple espresso shots if you have a machine (jealous), pour it into your cups and give it a stir. Add the milk on top.
I like to whisk up some vanilla whipped cream to dab on top – and lots of it, I love whip – and finish with some cinnamon powder. Snuggle up under your favorite throw, switch on whatever programming you like to watch, and enjoy a few moments of slowness.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Hey, punkin.
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spiced pumpkin latte
Ingredients
- 1/2 cup pumpkin puree
- 1/4 cup apple butter
- 2 tbsp maple syrup, or more to taste
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 tsp vanilla extract
- 1 1/2 cups your favorite milk (I used whole)
- 3/4 cup brewed coffee
- whipped cream and cinnamon, to serve
Instructions
- In a bowl, whisk together the pumpkin, apple butter, maple syrup, cinnamon, ginger, and vanilla.
- Heat the milk in a small saucepot until steaming. Do not let it boil – this will scald the milk and create a burnt taste.
- Divide the pumpkin mixture and the milk into two cups. Garnish with whipped cream and sprinkles of cinnamon, as desired.
