Craving a Pumpkin Spice Latte? Save time and money by making your own

IT’S PUMPKIN SPICE LATTE SEASON AGAIN, BABY.

It doesn’t just feel like Fall-themed food comes sooner every year, it is here earlier.

Starbucks announced that their Pumpkin Spice Latte will be released August 28th. That’s weeks sooner than they’ve released it prior to now, in hopes of attracting the legions of rabid PSL fans to stores. Whether you are among the converted loyalists to the pie-spice syrup, or you angrily decry the loss of your Summer-themed weeks, you can’t deny that the drink has that elusive “Fall season mouth feel”.

What if you don’t want to pay around $4.50 every time you want a tall-sized cup of pumpkinniny goodness? Here’s the best recipe we’ve found for re-creating the latte. On first glace, it might look like a ton of work, but really it’s just taking the first step of over-roasting the pumpkin that will take the most time when you first prep the ingredients. After that, it’s just a matter of a few minutes to make the latte. And really, it beats waiting in line.

PUMPKIN SPICE LATTE – makes 2 good-sized mugs

  • 2 Cups milk
  • 2 Tablespoons pumpkin puree
  • 2 Tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 Cup strong coffee, or 2 shots fresh espresso
  • Whipped cream (if you want)

Okay, here’s the time commitment part. But you only have to do it once, and it’s set-it-and-forget-it. Preheat your oven to 400 degrees. Then get a baking-sized pumpkin (meaning not a decorative gourd or a massive pumpkin that you can’t fit in an oven), and cut it in half. Scoop all the seeds and stringy glop out. Salt it lightly, and place the two halves, cut side down, on a lined cookie sheet. Bake for about 1 hour, or whenever the meat of the pumpkin is nice and soft. Let it cool slightly, and scoop out the pumpkin into a blender or food processor. Blend the pumpkin for 3-5 minutes, or until it has a consistently¬† smooth texture. That’ it! Now your house smells nice, you’re welcome.

On the stove top, combine the milk, puree and sugar. Stirring when needed, heat it until it’s hot, but don’t let it boil. Take it off the burner, and whisk in the rest of the ingredients. Pour into mugs, and top with whipped cream and an additional little shake of the the spice.