Yes, I’m posting a pumpkin spice latte. I am one gigantic walking cliché right now, and I’m not sorry.
I thought I posted this last year, but apparently I didn’t. I had a fantastic maple pumpkin spice latte at Peet’s. I had my first one on my rainy drive to Yosemite with my friend Laurie. We HAD to have the first pumpkin spice latte of the season, and Peet’s had just released a maple latte too. I asked if they could make maple AND pumpkin spice, and they obliged and it was incredible! I ordered a couple more last season and taught myself to make them because they were a bit pricey.
So here’s that recipe!
maple pumpkin spice latte
2 shots espresso
1/2 C vanilla soy milk
2 T pumpkin puree
1/2 t pumpkin pie spice mix (you can do apple pie spice or just mix together cinnamon and nutmeg)
1 T maple syrup
1/2 t maple extract
Whisk together espresso, pumpkin, spice mix, maple syrup, and maple extract. Steam your milk and pour it on top!
For the foam, I used this awesome easy milk frother – I actually find that it works better than my espresso machine’s steam wand for soy milk, and it’s easy and affordable! You heat soy milk up in the glass container in the microwave, then pump the wand until it gets nice and frothy. Pour the milk into the pumpkin espresso mixture and let it sit for a couple minutes before you drink it. When you use this frother thing, the foam gets thicker and denser if you let it settle first.
Check out the nutrition facts, too! That is not too shabby for a fancy (and sweet!) coffee drink!!!
Optional twist: maple bourbon!
Nutrition facts per serving: Calories: 114; Calories from Fat: 10; Total Fat: 1.2g; Sodium: 64mg; Total Carbohydrates: 23.2g; Dietary Fiber: 0.9g; Sugars: 16.7g; Protein: 2.4g