Baristas of the world, I apologize. Really, I don’t know why I insist on embarrassing myself on the Internet and endangering my chances of future coffee shop employment.
But let’s face it, not everyone has an espresso machine at their disposal, and sometimes you just want a fun, caffeinated drink without leaving your house and dishing out five bucks. If you were making a real pumpkin latte, you’d pull a couple shots of espresso and throw in some pumpkin-spice-infused syrup with your steamed milk, but since we’re just in this for instant gratification, we’ll do it on the stove-top with real pumpkin and double-strength coffee.
And, uh, it’s 2012, so I don’t need to tell you to buy fairly traded coffee, right?
So grab a friend and go sit on your porch, or your roof, or someone else’s lawn, and watch the last of the leaves fall with a couple of mugs of the highest-fiber coffee you’ll ever drink.
- ¾-1 cup hot double-brewed coffee or espresso
- ½ teaspoon pumpkin pie spice
- 2 c plain, unsweetened vegan milk
- 2 Tbsp pumpkin puree
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- ground cinnamon and nutmeg, optional
- vegan whipped cream, optional
- Brew coffee, with spices mixed in with the grounds. (See note. I don’t need to tell you how to make coffee, do I?)
- In a medium saucepan, whisk together milk, pumpkin, and syrup.
- Cook over medium-high heat until mixture steams.
- Remove from heat and stir in vanilla.
- Using an immersion blender with a drink attachment (or a regular blender, or your arm and a whisk), blend mixture until very foamy.
- Split between two mugs; add coffee.
- Serve topped with cinnamon, nutmeg and/or whipped cream.