Pumpkin Spice Latte x 2

It used to be that people knew that fall had arrived with the changed color of leaves and frost-laden grass. Now we all know fall is here once our local coffee shops start carrying their Pumpkin Spice Lattes. (Anyone else think it gets earlier every year?)

We don't know if you're a "pumpkin" fan or not, but given its permanency in American coffee culture, our week of Great Pumpkin Posts had to include this favored beverage. And we're including not just one, but TWO versions of the P.S.L. Joanne's version will keep in the fridge for up to 10 days and makes about 8 servings; Megan's makes a little less (2-3 servings) but has a wonderful "frothy" consistency to it. So if you're in the mood (or having some friends over), give one (or Both!) of these a try and let us know which one you prefer. 

Joanne's Pumpkin Spice Latte
adapted from "a farmgirl's dabbles" recipe.

• 1 can (15 oz.) pumpkin
  
• 2 c. milk
• ½ c. (½ can) sweetened condensed milk
• ½ c. brown sugar
• 2 Tbsp vanilla
• 1 Tbsp cinnamon
• ½ tsp. ginger

* Allspice, ground nutmeg, and ground cloves may also be added as desired.

To prepare Pumpkin Mix:

Puree all ingredients in the blender for approximately 2 minutes.

Store in a glass jar in the fridge.  Will last 7-10 days.

Makes about 8 servings.

To assemble beverage:

Fill mug ⅓-½ with pumpkin mix (will need to shake well as it tends to separate).

Warm mug in microwave 45-60 seconds.

Fill remaining space in mug with freshly brewed coffee, stir, and enjoy.

For a little something extra, top with whipped cream, cinnamon, and dark chocolate shavings.

Megan's Pumpkin Spice Latte

adapted from a Huffington Post video.

• 2 cups of milk
• 2 Tbsp. canned pumpkin pie mix (can substitute regular canned pumpkin for this, but isn't as sweet/spicy)
• 2 Tbsp. sugar
• 2 Tbsp. vanilla
• 1/2 tsp. pumpkin pie spice
• 1/2 cup strong espresso or coffee

Note: Currently, all ingredients can be found at Aldi for a very low cost, including a Dark Roast Harvest Blend coffee, pumpkin pie spice, and canned pumpkin.

Step 1: Stir milk, pumpkin pie mix, and sugar together in a saucepan on medium heat until it starts to steam. Make sure to keep stirring to prevent milk from scalding.

Step 2: Remove saucepan from heat and add vanilla and pumpkin pie spice. At this point, you will either pour all this mixture into a blender or use a whisk to beat it by hand. This will create the nice, frothy consistency to the cream part that is good in a latte.

Step 3: Divide the blended cream into 2 large mugs (or 3 smaller sized mugs) - you want at least half of the mug to be full of cream. Then you will fill the rest of the mug with the coffee/espresso. NOTE: Pouring the coffee in on the side of the mug (instead of directly over the top) will help preserve the foam in the milk.

Step 4: Top off your drinks with whipped cream and sprinkled with a little more pumpkin pie spice. Enjoy!

Check back tomorrow for a yummy Pumpkin Scone recipe!