Pumpkin Spiced Latte


Chinet Comfort Cups with Pumpkin Spiced Latte for Fall by Fashionable HostessIngredients Pumpkin Spice Latte on Fashionable Hostess7

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!”)

Ingredients Pumpkin Spice Latte on Fashionable HostessIngredients Pumpkin Spice Latte on Fashionable Hostess2Ingredients Pumpkin Spice Latte on Fashionable Hostess6Ingredients Pumpkin Spice Latte on Fashionable Hostess10 copy 2Ingredients Pumpkin Spice Latte on Fashionable Hostess8Chinet Comfort Cups with Pumpkin Spiced Latte for Fall by Fashionable Hostess 2

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.

chinetIngredients Pumpkin Spice Latte on Fashionable Hostess19

Compensation for this post was provided by Huhtamaki, Inc. via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Huhtamaki, Inc. or AOL.

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