You don’t need to spend your dollars on expensive Starbucks Pumpkin Spice Latte anymore – you can get a perfectly delicious and super easy Pumpkin Spice Latte in the comfort of your own home! Get your comfy pants on, hair in a bun, and pour yourself a cup of this easy homemade blender pumpkin spice latte.
You may say – oh this is just so basic. I say: who cares? It is seriously, ridiculously delicious. You can spice it up just as much or as little as you want. I LOVE pumpkin season, but it’s not really big in Norway. Last year, the pumpkins didn’t arrive until the end of October, and only for Halloween. I took one, made pumpkin puree and froze. I can now eat pumpkin whenever I feel like it! Jokes on you, Norway. I know people say it lasts three months in the freezer, but I can honestly not tell the difference. I will continue to eat it, drink it, and make a new batch when the new pumpkins arrive.
My grandparents have a retired sheep farm (no more sheep), meaning we have a lot of space in which we could grow awesome produce. I’m thinking pumpkins, zucchini, tomatoes, gooseberry (so underrated btw!), apples. Yeah, I’m ready!
You don’t need fancy equipment to make great lattes
I always thought we needed some fancy equipment to make lattes. I don’t drink much coffee, so I am no expert. So when I figured we could just use our blender, that opened a whole new world to me! Black coffee is too bitter and in my opinion, not good. Cappuccinos and lattes, however, a whole different story. Mixing coffee with milk and sugar, then it becomes the magic I know it can do. Adding delicious pumpkin and earthy, warming spices of Fall and it screams snuggle time!
I’ve seen a lot of articles with words that other languages have but the English language lacks, and one that often comes up is the Scandinavian word hygge, or kos in Norwegian. Hygge is a Norwegian and Danish word for a mood of coziness and comfortable conviviality with feelings of wellness and contentment (source).Why don’t you have that word when you have pumpkin spice latte? I mean, pumpkin spice latte is one of the pinnacles of hygge, in my opinion. It’s all about the kos, the snuggle by the fire, woollen socks, blankets, watching the weather outside – and pumpkin spice latte! I mean, come on! Get a word for kos.
Yes, I know it’s still (barely) August. But the temperature has actually dropped a whole lot here in Norway. I feel a little bad for thinking that’s okay, but then I think about this pumpkin spice latte and change my mind.
I try to keep these blog posts short, that’s the tragic part of it. When I get excited about food, seasons and weather, there’s really no stopping me. I will try to get better. Pinky swear.
How to make this easy homemade blender pumpkin spice latte
In a small saucepan on medium heat, add in pumpkin puree and all the spices. I’ve got a recipe for pumpkin pie spice in the recipe of these lovely pumpkin snickerdoodle cookies. Stir until it all smells cooked, around 2 minutes. Add in brown sugar, and stir until it becomes a thick syrup.
Pour in the milk and vanilla and only give it a gentle warm up. Milk is dangerous on the stove, violently pouring all over your counter if you don’t keep your eyes open. Once it’s all warm and mixed, pour it into a blender. Blend for around 30 seconds. Remember the mixture becomes larger as it fluffs up.
Make strong coffee and divide it between two mugs. Pour in the pumpkin milk mixture, give it a stir and it’s ready! Adding whipped cream and caramel really liven it up, making it extra indulgent and decadent. I suggest making a batch of this homemade salted caramel sauce, and keep in the fridge for when you want to drink another pumpkin spice latte.
And the day will come, I’m telling you.
There’s not much that is more comforting than hot coffee, creamy milk and warming Fall spices once the weather drops. Enjoy!
Other Fall indulgences:
- Pumpkin Snickerdoodle Cookies
- Homemade Salted Caramel Sauce
- Chocolate Coffee Cupcakes with Irish Baileys Frosting
- Healthy Pumpkin Soufflé with Maple Pecans
- Apple Honey Brie Toast
- Cranberry Sangria
I’d love to hear your thoughts. Is it too early for Fall and warming spices? Do you eat it all year? Let me know, either in the comment section below, or tag me @thegingerwithspice on Instagram.
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