How To • The Perfect Pumpkin Spice Latte

2 years ago I tried my first ever Pumpkin Spice Latte at Starbucks and ever since I have been hooked. When they come out, I seem to find myself in Starbucks about 4 times a week just to make up for the fact they are only available in October. (Although I always find myself asking the barista if they would mind making me one well into November...). Last year I decided it would be a good idea to make my own, but as I left it late in the month everything Pumpkin seemed to be out of stock. This year I made sure I was more prepared - so if, like me, you are obsessed with the pumpkin spice lattes - but are sick of trawling to Starbucks every other day and want a cheaper alternative, this recipe will be perfect for you! 

what you will need:

- canned pumpkin (1 table spoon)

- espresso (1 tassimo pod)

- whole milk (240 ml)

- cinnamon (1/2 teaspoon)

- nutmeg (1/2 teaspoon)

- whipped cream (LOADS)

- vanilla extract (1 teaspoon)

- black pepper (2 teaspoons)

how to:

1. Start off with a saucepan which is on low to medium heat. Add the pumpkin, nutmeg, black pepper and cinnamon - and be sure to stir. After a minute or two, add the milk and vanilla extract and stir the mixture together.

2. Whilst the mixture is heating up, it's time to make the espresso. I have a coffee machine, so I used an espresso pod - however if you don't, you can use tinned coffee. 

3. When the espresso has been made, combine the two mixtures into a cup and stir together.

4. If you don't like whipped cream, that is the drink finished! However, if you do - add as much whipped cream as you'd like and sprinkle with cinnamon! 

Voila you're done!

I have to say, I wasn't sure how similar a DIY latte would compare to the Starbucks version, but they are so alike I could hardly tell the difference! I can't wait to start making pumpkin spice lattes all year round!

Let me know if you try this!

xx