Fall is coming, and nothing heralds the start of fall like Starbucks Pumpkin Spice Latte! It hits the stores this year as early as September 4th, but with a reworked recipe that includes real pumpkin!
Now, if you want to enjoy this treat at home, try making this large batch recipe – it is the perfect recipe hack for this delectable drink (and it includes real pumpkin)!
Large Batch Starbucks Pumpkin Spice Latte
- 1 Cup pureed or canned pumpkin
- 4 teaspoons pumpkin pie spice
- 1/4 – 1/2 teaspoon ground black pepper
- 1 Cup sugar
- 1 Cup vanilla extract
- 1 cup milk, warmed and frothed, per serving (I used 2 percent milk in this recipe)
- 1-2 shots espresso per serving
- Whipped Cream
To Make The Pumpkin Spice Base: Combine pumpkin, pumpkin pie spice and black pepper in saucepan. Cook over medium heat, stirring constantly, for about 2 minutes (until it is hot and smells great!). Add sugar and continue cooking until it looks like apple butter – pretty darned thick!
Remove from heat and add in the vanilla and stir. It should have consistency of apple sauce. Cool and refrigerate (stores well for a week).
To Make One Serving – Hot: In a saucepan, heat and froth one cup milk (you can froth by using a hand held or regular blender); add 1/3 cup pumpkin spice base and blend; add 1-2 shots espresso and blend. Pour into mug, top with whipped cream and a light dusting of pumpkin pie spice (optional).
To Make One Serving – Cold: In a blender, add one cup cold milk and blend until frothy. Add 1/3 cup pumpkin spice base and 1-2 shots espresso and blend. Pour over ice and serve with or with out whipped cream!
Need an easy way to make a large batch of espresso? Check out this recipe that is perfect for iced coffee from the Pioneer Woman – Click Here!
This yummy recipe is adapted from one I found on TheKitchn.com!