Pumpkin Spice Latte

posted Nov 3, 2020, 8:11 AM by Andrew Chadick   [ updated Nov 5, 2020, 12:23 PM ]
First: Thank you to Starbucks for posting your ingredients online - it inspired me to do this.

1 can Libby's Pumpkin (organic) approx 30 oz 
2 cans x 14 oz Sweetened Condensed Milk
1/2 cup heavy whipping cream
1/2 cup honey
1/4 white sugar
14 large Tablespoons of brown sugar
4 Tablespoons of Vanilla
1 Teaspoon of Pumpkin Pie Spice
1 Teaspoon of Nutmeg
1 Teaspoon of All Spice
1/2 Teaspoon ground clove
1 Teaspoon Cinnamon

In a large saucepan, over medium heat, pour in the contents of your sweetened condensed milk, add all the sugars, course and liquid, stirring regularly to combine.  When the mixture is smooth and evenly distributed, you can tell when that is...  

Move the contents of the saucepan over to a Vitamix or similar processor.  Add Pumpkin.  Add Whipping Cream and spices.  Blend.  Start slow, then move to medium, as it runs the cavitation will at times stop the overall mixture from combining thoroughly, so gradually increase speed.  Eventually (over a few minutes) you will be at max speed.  The color of the mixture will darken over the minutes that it's being processed.  This is important, because the ingredients if not mixed thoroughly will try to separate.  (If you do stop prematurely and you notice that the ingredients are separating in the dish, just move back to the processor and run for a couple more minutes.)  When done, the mixture should be thick, not runny.  It needs to be spooned and extracted out using a soft baking spatula.  Put the contents in to container like Tupperware, with a sealable lid that can be locked down, and put in the fridge.  

Espresso (2 shots), Steamed Milk (or cheat, and microwave your milk). For a 16 Ounce Coffee Drink.
Make your latte, spoon in 3 heaping teaspoons of the pumpkin mixture, stir well, and enjoy.


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