Happy Canadian Thanksgiving! Thanksgiving is, hands down, my favourite holiday. I love that Thanksgiving hasn’t been entirely commercialized and that there is no material gift giving involved. Thanksgiving is a lot about food, but it is also about giving thanks, and expressing your love and gratitude to those around you. I spent my food-filled weekend with loved ones eating Chinese food and a big Thanksgiving meal. Right now, my stomach is still full to the brim with sweet potato mash, green beans, brussel sprouts, stuffing, and my veggie alternative to turkey: acorn squash with purple kale and lentils. It was a wonderful end to a stressful and busy week of moving into my new home in downtown Toronto, which is why I haven’t been posting much. With no internet at home and no data on my phone, the past week has been a healthy break from the world wide web. It’s hard as a blogger, because I almost always feel the need to be on social media in order to connect with readers, potential readers, and other bloggers.
Anyway. Onto these real deal pumpkin lattes, because I’ve been meaning to share these forever.
Recently, the pumpkin spice latte was declared the choice beverage of “basic bitches” around the world. Basic or not, I remain a devoted fan of not just the pumpkin spice latte, but of all things pumpkin. I think you can tell just how much I love pumpkin from the post I published last week with 31 Pumpkin Recipes To Get You Through October… Although I’m a big fan of the pumpkin spice latte, I refuse to buy the “PSL” from Starbucks. As ridiculous as this sounds, I am a pumpkin latte purist, settling only for lattes made with real pumpkin purée and real maple syrup. Not only does Starbuck’s beloved pumpkin spice latte have zero pumpkin, but the drink also contains more than 50 grams of sugar, has two doses of a carcinogenic caramel colouring made with ammonia, and artificial flavouring and preservatives. Here’s the list of ingredients:
- pumpkin spice flavoured sauce
- condensed nonfat milk
- high fructose corn syrup or sweetened condensed nonfat milk
- annatto (for colour)
- natural and artificial flavours
- caramel colour (class iv)
- potassium sorbate (preservative)
- whip cream (whipping cream, vanilla syrup, caramel colouring, among others)
How many of those ingredients would you have at home? Not very many, I suspect. Pumpkin spice lattes are, in fact, very easy to make, and require just a few ingredients. This recipe is adapted from The Kitchn.
REAL DEAL PUMPKIN LATTES
Yields two servings.
- 2 cups almond milk
- 2 shots espresso
- 2 tablespoons pumpkin purée
- 2 tablespoons vanilla extract
- 2 tablespoons maple syrup, or to taste
- 1/2 teaspoon pumpkin pie spice
- ground cinnamon or pumpkin pie spice, to top
- In a small saucepan, whisk the pumpkin purée with the spices over medium heat.
- Add the maple syrup and vanilla extract, and continue to stir.
- Pour the milk into the saucepan. Whisk to incorporate the milk with the pumpkin, spices, maple syrup, and vanilla. While the milk is heating up, prepare your espresso.
- Froth the milk with a milk frother or a blender. I use an aerolatte frother, which costs around $25.
- Pour the espresso into two cups. Top each cup with the pumpkin spice milk, and sprinkle with cinnamon or pumpkin pie spice if desired.
Best served with a good book and a cozy sweater. Enjoy : )
What’s your favourite fall drink? Pumpkin lattes: yay or nay? Let me know in the comments below!
Wishing you much love and happy kitchen adventures,