Unless I can basically put a wedge of pumpkin pie from my Thanksgiving leftovers into the blender and stir it into hot coffee, it’s likely not “pumpkin spice” enough for me! I took the heart of my pie filling recipe and converted it into a mix I keep in the fridge. I just spoon a few tablespoons into a cup with searing hot coffee and foamed hot milk for a latte that feels homemade and has such a clear, deep flavor.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 2 to 4 drinks |
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 2 to 4 drinks |
Ingredients
- About 3/4 cup Pumpkin Spice Mix, recipe follows
- 1/2 cup whole milk
- 1 1/2 cups hot strongly brewed coffee
- Two 2-ounce shots whiskey
- Whipped cream, to serve
- Ground cinnamon, to serve
- One 15-ounce can pumpkin puree
- 1 cup whole milk
- 1 cup sugar
- 2 tablespoons molasses
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon kosher salt
Instructions
- If the pumpkin spice mixture is not warm, heat it in a small saucepan or microwave. In a small saucepan, heat the milk over medium heat, whisking as it heats, until it simmers and becomes foamy, 3 to 4 minutes. (Alternatively, microwave the milk until it’s hot and then whisk.) Add the warm pumpkin spice mixture into the warm milk and continue to whisk until frothy.
- To serve, divide the hot coffee and whiskey between two tall heat-resistant glasses or mugs. Divide and stir the pumpkin-milk mixture into the glasses, stirring to keep the foam up, until smooth. Top with whipped cream and a dusting of cinnamon.
- Make the pumpkin mix: In a medium saucepan, whisk together the pumpkin puree, milk, sugar, molasses, pumpkin pie spice and salt. Mix until thoroughly combined. Bring to a simmer over medium heat, stirring, 2 to 3 minutes. If not using immediately, transfer to a storage container and refrigerate for up to 1 week.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 395 |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 4 g |
| Sugar | 66 g |
| Protein | 4 g |
| Cholesterol | 9 mg |
| Sodium | 287 mg |
| Serving Size | 1 of 4 servings |
| Calories | 395 |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 4 g |
| Sugar | 66 g |
| Protein | 4 g |
| Cholesterol | 9 mg |
| Sodium | 287 mg |
Reviews
Another hit out of the park Alex recipe. The Bailey’s Irish Cream makes the drink. It good without, but the Irish Creme Liquor puts it over the top.
This is also great without the alcohol. It’s our go-to PSL mix.
I made the non-alcoholic version today and I think it was just okay; nothing special. It may be better with the whiskey.
I haven’t made this yet, but I watched Alex make this on “The Kitchen”. She said the pumpkin base makes about 8-10 lattes. Keep it in the fridge, and it will last there for a week or so. You can also leave out the whiskey for a non-alcoholic version.
Meh, it’s just ok, nothing special. I caution you to make only half or even a quarter of the pumpkin mixture. You really only use it as a sweetner to your coffee/espresso, so maybe a Tablespoon per cup, at the most. This recipe makes apx 2 cups worth so there’s wy to much!