Are any of you as addicted to the Pumpkin Spice Latte from Starbuck’s as I am?  I can go all year and pass on every Starbuck’s menu item, but then when fall comes around, I can’t help but to indulge in these heavenly coffee treats. The only bad thing about them is the price tag. At more than $3 for a small, or as they call it “tall” (like using Italian measurements is fooling any of us into thinking it’s bigger than it is), it puts a huge dent in your wallet if you have an addiction like myself.  I have recently been scouring the web for a good copycat recipe, and I finally found a really great one. This recipe, which I closely adapted from The Kitchen’s Pumpkin Spice Latte recipe is sure to satisfy your pumpkin latte cravings and put money back in your pocket. In this recipe, I found the ingredient list to be spot on, perfection. However, I had to add additional espresso shots, 3 for me, and 4 for my husband, but that was just our personal taste. I would suggest to use a good quality pure vanilla extract, and no that is not a typo, it does call for 2 tablespoons. This makes it a bit more expensive, but you will still save money. The only thing I would really suggest changing in this recipe is in the Method. It calls for blending the hot liquid in a blender to get it frothy. This did not work for me at all. It only added large bubbles and was a disappointment. If a blender is all you have though, you can use it or even a wire whisk, but you won’t get that foam that makes a latte. I suggest, if you don’t have a cappuccino machine, to purchase a milk frother. I have an older one from Black and Decker which works great. It was included in a Black and Decker Expresso Mio, which is a milk frother and microwavable espresso mug in one set. This is perfect for tiny apartments, dorm rooms, or traveling. You can also just get the milk frother. This Norpro Glass Froth Master, which retails for just over $10, is a steal.

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.

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