…Pumpkin Spice Latte! Every year about this time, I fall in love again with Pumpkin Spice Lattes. And the funny thing is, that as soon as Thanksgiving is over, I lose interest altogether! Then I jump full force into a sea of Peppermint Mochas…and just relish the taste until about Christmas. After that, I still like the Peppermint Mochas, but not so exclusively.
Well, the problem with Pumpkin Spice Lattes is that they are difficult to immitate. I mean for Peppermint, you can just use peppermint oil, or dissolved candies. For caramel, you can dissolve caramel. But how do you attain the flavor of Pumpkin Spice without using pureed Pumpkin and lots of Spice? Then this can make quite a gritty drink if not done properly. Of course, the easiest way would be to use some of that fancy syrup Starbucks uses, but who knows where to buy it? and how much would it cost? And we all know, if we invested in that, we would probably have to buy it in bulk. Then by the end of the season, we would have used an eighth of the bottle, and by next year it would be lost or no good at all!
Well, I found a pretty good recipe for a Pumpkin Spice Latte. It is not perfect, and the drink is thick and full of spice and puree, but it is enjoyable too. In fact I loved mine until about the last fifteen percent. Then you get all the pureed pumpkin and spice that has settled to the bottom, and it gets a strange texture and bitter taste real quick! So do you know what I did? I covered and refrigerated that last little bit, and the next morning, I added more milk coffee, and sugar, and had another Pumpkin Spice latte! Not so bad! So go ahead and try it if you’re brave, but beware of the last few gulps…I wouldn’t try to drink it! (You could even try adding half the spice the recipe calls for to avoid a bitter end of the cup.)
Here’s the link. You’ll be taken to another website where you’ll see the recipe when you scroll down.
