One of my favorite drinks for Fall is a Pumpkin Spice Latte. Since I have been brewing my own coffees and lattes at home I decided to find a recipe online to make a homemade version so I could serve it at an upcoming brunch party. I found {this} delicious recipe from thekitchn.com which I have posted below! Then to take my drink with me for a fun weekend adventure to admire Fall leaves and pick out pumpkins at the local pumpkin patch, I partnered with Chinet® and their new Comfort Cup® to take my drink on the go! I usually use their comfort cups to take my daily coffee for early morning school drop-offs, but for my weekend adventure, the cup did just the trick {and kept my drink nice and warm on this cool day!}.

With Comfort Cup^® by Chinet^® Insulated Hot Cups and Lids, you can conveniently carry your favorite hot or cold beverage with you wherever you travel. With three layers of insulation and a tight-fitting lid, it’s all you need to drink on the go.

Here is the recipe for Pumpkin Spice Lattes (and as thekitchn.com says,“Even Better than Starbucks!”)

Pumpkin Spice Latte Ingredients {Makes 2 drinks}:

• 2 tablespoons canned pumpkin
• 1/2 teaspoon pumpkin pie spice, plus more to garnish
• Freshly ground black pepper
• 2 tablespoons sugar
• 2 tablespoons pure vanilla extract
• 2 cups whole milk
• 1 to 2 shots espresso, about 1/4 cup
• 1/4 cup heavy cream, whipped until firm peaks form

Pumpkin Spice Latte Instructions:

1. Heat the pumpkin and spices: In a small saucepan over medium heat, cook the pumpkin with the pumpkin pie spice and a generous helping of black pepper for 2 minutes or until it’s hot and smells cooked. Stir constantly.
2. Stir in the sugar: Add the sugar and stir until the mixture looks like a bubbly thick syrup.
3. Warm the milk: Whisk in the milk and vanilla extract. Warm gently over medium heat, watching carefully to make sure it doesn’t boil over.
4. Blend the milk: Carefully process the milk mixture with a hand blender or in a traditional blender (hold the lid down tightly with a thick wad of towels!) until frothy and blended.
5. Mix the drinks: Make the espresso or coffee and divide between two mugs and add the frothed milk. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired.

Recipe Notes

• Make a big batch of pumpkin spice mix-in: If you like, you can make a big batch of the pumpkin spice base, and refrigerate. To make 8 full servings, cook 1/2 cup pureed or canned pumpkin with 2 teaspoons pumpkin pie spice, 1/2 teaspoon black pepper, and 1/2 cup sugar. Stir in 1/2 cup vanilla extract. Refrigerate for up to 1 week and use as desired. To serve, blend 1/3 cup pumpkin spice mix-in with milk until frothy, and add 1 or 2 shots of espresso. Top with whipped cream and serve.

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