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    • Copycat Starbucks Pumpkin Latte

      Fall has finally arrived and those pricey, yet delectable Pumpkin Lattes are back! How I love the smell of that delicious mug of pure joy- until I dig my wallet out! Here are our 2 favorite copycat pumpkin latte recipes- our favorite and then a low calorie vegan choice as well.


      Pumpkin Spice Latte (Original Starbuck’s Copycat)
      You'll Need:
      2 cups half and half, whole milk reduced fat or skim milk
      2 tablespoons canned pumpkin puree
      1 – 2 tablespoons sugar, stevia or splenda (to your taste preference)
      2 Tablespoons quality vanilla extract
      1/2 teaspoon pumpkin pie spice
      1-4 shots espresso or very strong coffee

      First, Brew your espresso or very strong coffee. Generally speaking, we just double the amount of grounds of our favorite brand of coffee because we don't have an espresso machine. While it's brewing, in a small saucepan combine half&half, pumpkin, sugar and pie spice, whisking gently over medium heat until well blended and very hot, but NOT boiling.
      Remove the mixture from the heat and add 2 TABLESPOONS of high quality vanilla extract. (This is not a typo, I really mean Tablespoons!)
      Carefully pour the hot mix into a blender or use a milk frother or immersion stick and blend until frothy. Pour about a cup of the frothy pumpkin milk mixture into your favorite latte mug and add coffee to the top. Dust with a touch of pumpkin pie spice for a little kick.

      A note about Milk Frothers: If you really like the taste and texture of lattes, I recommend a milk frother to reproduce the right texture. They run about $10 (with free shipping if you have amazon prime). That's the price of 2 large lattes at Starbucks. Not bad if you want to make your own over and over again!


      Starbucks Pumpkin Spice Latte (Vegan, Low Calorie Version!)
      You'll Need:
      1c. unsweetened almond milk
      1/4 cup pumpkin puree (canned or fresh)
      1/4 tsp. cinnamon
      1/4 tsp. pumpkin pie spice
      pinch of nutmeg
      1 packet of stevia (or other sweetener to taste)
      2 tsp vanilla extract
      1/2 c. hot extremely strong brewed coffee (again, just double the amount of coffee grounds)

      First, Brew your espresso or very strong coffee. Generally speaking, we just double the amount of grounds of our favorite brand of coffee because we don't have an espresso machine. While it's brewing, in a small saucepan combine almond milk, pumpkin, stevia and pie spice, whisking gently over medium heat until well blended and very hot, but NOT boiling.

      Remove from heat and add 2 tsp vanilla extract, whip with a milk frother.

      Pour into a large latte mug, add hot strong brewed coffee or espresso shots, top with cream if desired and sprinkle lightly with nutmeg or more pie spice.


      Now top with some of your favorite whipped topping, dairy or not, and bid Starbucks goodbye.



      © Can Stock Photo Inc. / rusak
      Comments 6 Comments
      1. arizona's Avatar
        arizona -
        This is very good and perfect for Fall. I make it often. When my daughter calls me while working and wants me to bring her a starbucks pumpkin latte, I make her one of these and she is thrilled. I even keep a supply of "to go" cups on hand.:
      1. xstepmom's Avatar
        xstepmom -
        We tried this yesterday and everyone absolutely LOVED it, thank you so much for sharing. Starbucks is so utterly expensive and it's a real treat to have this at home!
      1. momuv8im1's Avatar
        momuv8im1 -
        Weight Watchers point for the low cal version is just 1 point. Pumpkin is a free vegetable and the unsweetened almond milk is 30 calories a cup.
      1. carriekasch's Avatar
        carriekasch -
        Being on a tight budget, I would not normally have things like this. I can't bring myself to spend $5 on one drink even on a good day. It's recipes like these that make me feel as though I'm not sacrificing anything. I'm living "more expensively" than I would be if I wasn't on a tight budget. I have everything in my pantry. I purchased extra pumpkin last winter when it was on sale. I'll make mini pumpkin pies in muffin tins with the leftover pumpkin for my kids' cold lunches. I've taken a Dave Ramsey class in the past. One of his books is entitled More Than Enough. This recipe makes me feel that I have more than enough.
      1. spiderwingsrosi's Avatar
        spiderwingsrosi -
        OH YUM! Going to make it this weekend!
      1. evelyno's Avatar
        evelyno -
        i tried the first recipe tonight, but left out the pumpkin and made my own spice mix. No whipped cream, just milk. I plan to buy a milk frother, but didn't yet. So it didn't get frothy, but it sure tastes good! I just read that Starbucks Pumpkin Spice Latte has 39 grams of sugar in it!! 1/3 cup ground cinnamon, 1 tablespoon ground ginger, 1 tablespoon ground nutmeg or mace, 1-1/2 teaspoons ground cloves, 1-1/2 teaspoons ground allspice is what I used for the pumpkin spice. It would taste good mixed into just regular coffee too, I think.


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