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The obsession! Pumpkin Spice Latte was from 2003, until now, a beloved fall drink. That was the creative idea of Peter Dukes, a Stanford University graduate, and Starbucks’ Director. He started to work for Starbucks, in 2001, two years later, he was asked to make a new brand seasonal beverage.

Voilà! Pumpkin Spice Latte was born; since then, it is the most famous fall/winter drink, with sales revenues, billions of dollars a year. This is a recipe for an easy homemade, frothy and spicy Pumpkin Spice Latte, which you can enjoy, at the comfort of your home.

How To Make A Pumpkin Spice Latte?

Ingredients

Yield: 2 drinks

  • 2 tablespoons canned pumpkin puree, unsweetened
  • 1/2 teaspoon pumpkin pie spice + extra for garnish
  • A pinch of ground black pepper (optional)
  • 4 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups whole milk
  • 1/2 cup double-strength brewed coffee (strong coffee)
  • 1/4 cup whipped cream (Chantilly Cream)

Preparing The Pumpkin Spice Latte

  1. First, you have to get rid of any squash flavor: In a small saucepan, over low heat, cook the pumpkin puree, pumpkin pie spice, and black pepper, stirring continuously (to avoid burning), about 2 minutes, or until you smell spices flavor.
  2. Add sugar, stir well, the sugar should dissolve, and this step gives time to spices to integrate well in pumpkin puree, you won’t have squash flavor.
  3. In a medium saucepan, over medium heat, heat the milk with vanilla extract, stirring constantly, until boiling point.
  4. Happy time: This step is when you see the ingredients’ frothiness! In a mixer, a hand blender, or a food processor, mix pumpkin puree and hot milk. Blend at a high speed, until frothy.
  5. Mix stage: Divide espresso coffee into mugs, add the frothed pumpkin and milk mixture. Top with whipped cream, and sprinkle pumpkin pie spice. Voilà!

Chef’s Tips:

  • Add whipped cream, when the latte is not very hot.
  • It depends on your taste, add 1 tablespoon sugar, or reduce.
  • For a more spicy latte, add a dash of black pepper and a pinch of ground cloves.

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