Why buy specialty coffee when you can make it yourself? Here's a step-by-step guide to seasonal goodness.
As soon as the leaves turn bright and the temperatures drop, many coffee fiends long for it: the Pumpkin Spice Latte. Its unmistakable aroma comes from a blend of cinnamon, ginger, cloves, nutmeg, a pinch of allspice, Bourbon vanilla and cardamom – a combination that is spicy, warm and sweet all at the same time. The final touch comes from the eponymous pumpkin, which is added as a puree and gives the latte its creamy, autumnal taste.
An unusual mix? Perhaps. But the Pumpkin Spice Latte has long enjoyed a loyal fan base. Even large coffee house chains are taking advantage of the seasonal trend and serving it – usually as a syrup, but the spicy taste remains. So you can give free rein to your creativity. Another bonus? Home-brewed coffee is often cheaper than store-bought and doesn't involve waiting in line.
Hokkaido or butternut squash puree is best for coffee; however, you can also omit the pumpkin and only use the spice mixture if desired. You only need a few ingredients to make a pumpkin spice latte at home: Pumpkin puree; sugar or maple syrup; a pinch of pumpkin spice; milk; and freshly brewed coffee. First, heat the pumpkin puree along with the sugar and spices in a small pan and stir until everything is well mixed.
Meanwhile, heat the milk gently – it must not boil. Note: a milk frother helps to make a particularly creamy latte. Then pour the coffee into a cup, stir in the warm pumpkin spice mixture and add the milk. Add cream and a little cinnamon to taste.
Your homemade pumpkin spice latte is ready: aromatic, spicy and perfect for cozy autumn afternoons. You can even make it without a milk frother – simply use a whisk and some elbow grease. If you like it particularly sweet, you can also add a small dash of vanilla or maple syrup.
One last little tip: You can also make your own pumpkin puree or buy it from a well-stocked specialty store.
