Pumpkin Spice Latte

I swear this Pumpkin Spice Latte is like drinking fall in a cup. It is warm and cozy and gives me that hug-from-the-inside feeling.

The best part is it only needs three ingredients which is perfect when I am half awake and not in the mood for anything complicated.

The pumpkin makes it creamy and earthy, the sweetened condensed milk turns it into this silky dessert situation, and the coffee wakes me up just enough to pretend I have my life together.

I used to run to the coffee shop for this every year but not anymore because this one tastes better and I do not have to leave the house or wear real pants.

Ingredients

2 tablespoons canned pumpkin puree
1 cup strong brewed coffee
2 tablespoons sweetened condensed milk

About the Ingredients

I always use pure pumpkin puree because the pie filling is already sweet and throws everything off.

The puree is thick and orange and gives that real fall flavor without tasting fake.

The coffee has to be strong, dark roast or espresso works best, otherwise the pumpkin will boss it around.

The sweetened condensed milk is the hero here because it is creamy and sweet all at once.

It comes out thick and sticky which sounds weird but it melts perfectly into the drink.

Why It Is Not Just Delicious but Kinda Healthy

Pumpkin is packed with vitamin A which is good for your eyes and your immune system so I tell myself this latte is basically medicine.

Coffee gives me energy and antioxidants so win win.

The condensed milk at least gives some calcium so I feel a little better about chugging it.

How I Make It

I start by brewing a strong cup of coffee. While that is going I grab a small saucepan and mix the pumpkin puree with the condensed milk over low heat.

It looks chunky at first but after a minute of whisking it melts together into this smooth thick orange cream. The smell alone makes me happy.

Once it is warm and blended I slowly pour in the coffee while whisking so it all mixes evenly.

I let it heat for another minute or two until it is steaming. If I feel fancy I whisk a little longer to get some froth going.

Then I pour it into my biggest mug because I do not play around with small drinks. I always take a sip to check the sweetness.

If I need more I just add a tiny bit more condensed milk. Sometimes I sprinkle cinnamon on top to make it look like something from Pinterest.

How I Serve It

I like it in a chunky mug I can wrap both hands around. If people are over I make a little tray with extra mugs and keep a small pitcher of the latte so everyone can refill.

It goes so well with cookies or even bread rolls if I am mixing sweet and salty.

Leftovers

Normally there is none because it makes just one serving and I finish it before I even sit down.

If I make a bigger batch I put the extra in a jar and leave it in the fridge. It keeps for two days. To reheat I just warm it back up on the stove over low heat while whisking.

I never freeze it because it gets weird and grainy.

My Little Tips

Strong coffee is key. If the pumpkin tastes stronger than the coffee then start over.

Whisk that pumpkin and condensed milk until it is smooth or you will end up with little pumpkin blobs.

If it is too sweet just use one tablespoon of condensed milk instead of two. If you want it sweeter add more, no judgment.

A milk frother makes it café style in two seconds. A sprinkle of nutmeg or pumpkin pie spice makes it extra cozy.