As the cold weather truly sets in and we move from spooky Halloween to all things Christmassy, there is no better time for you to try your hand at a homemade Pumpkin Spice Coffee. Whilst our love for drinking coffee might date back to around the 15th century, when the historical legend goes that an Ethopian farmer named Kaldi noticed his goats becoming extra excitable when eating the berries from a specific free, our love for the pumpkin spice favour is much more recent. First introduced to the national USA coffee market in 2004 by Starbucks, the Pumpkin Spice Latte was developed in their Seattle ‘Liquid Lab’ in an attempt to replicate the success of the Peppermint Mocha and looked to replace some of the more traditional holiday classics such as Eggnog. With some reports estimating the now much beloved coffee drink to have brought in roughly $1.4 billion in revenue for the company, it’s no surprise it is being touted as a Starbucks’ all time best seller.
So how to recreate the magic at home this year?
Ingredients (serves 2)
- 1 cup of brewed coffee (your choice of brand – strong and hot is best)
- 2 cups of milk (full or half fat are both ok)
- 1 tablespoon of vanilla extract
- 1 – 3 tablespoons of sugar, sugar substitute or maple syrup (depending on your own sweetness preference)
- 2 tablespoons of pumpkin puree
- ½ teaspoon of pumpkin pie spice (with additional half-spoons of nutmeg and cinnamon to season to taste)
- Whipped cream for topping
- Add the milk, pumpkin puree and sugar to a saucepan. Mix the ingredients as you heat them and make sure not to let the mixture come to a boil!
- Just before boiling temperature remove from the stove and add the remaining ingredients with a whisking motion.
- Serve in two mugs and add whipped cream if desired.