The weather here in North Carolina has been in the 80’s and 90’s ALL September, but I woke up this morning and it was finally cool outside! Usually I love summer and warm weather and never want it to end, but with me being pregnant I’m so over it.
To celebrate the beginning of October and it finally feeling like fall, I decided to share a Pumpkin Spice Latte recipe I’ve been making at home that’s easy, cheap, and much healthier than going to Starbucks. You can make this hot or iced, however you prefer. Personally, I usually make it iced.
First things first, here’s what you’ll need:
-Brewed coffee(strong if you’re making it iced)
-1/2 cup pure pumpkin pie filling
-1 cup almond milk or non-fat milk
-1 Tbs vanilla extract
-1 tsp pumpkin pie spice
-1 tsp ground cinnamon
-sugar or stevia to taste
In a small saucepan, combine the pumpkin pie filling, your milk of choice, vanilla extract, pumpkin pie spice, and cinnamon over medium low heat. Stir until everything is completely mixed and heated through.
Sidenote: Vanilla almond milk would probably taste amazing in this! I haven’t tried using it yet, but I plan on it.
For a hot PSL: Pour mixture straight over brewed coffee and mix in whatever sweetener you choose to use.
For an iced PSL: Put the brewed coffee in the freezer for about 30 minutes to cool down. Put ice in a glass once the brewed coffee is chilled, pour coffee and pumpkin/milk mixture over the ice, and mix with the sweetener of your choosing.
If you wanna be really fancy, you can add whipped cream and sprinkle some cinnamon and pumpkin pie spice on top.
P.S. isn’t this mug cute af?!