An interpretation of a classic…without missing the best part.
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Homemade Pumpkin Spice Latte | Dairy Free & Made With Real Pumpkins ☕️
Serious Mealtimes / Amanda Suarez
For years I lived under the mistaken assumption that Starbucks’ original Pumpkin Spice Latte was made with actual pumpkin. I’d never tasted the stuff but it seemed logical that it would. So I was shocked when a friend finally corrected me. “You mean they call it Pumpkin Spice Latte and there’s not a single bit of pumpkin in it?” I asked. “Yes” the friend said. “It’s just the spice.”
Apparently I wasn’t the only one who didn’t like this because Starbucks changed their recipe a few years ago to include pumpkin puree number three on their “pumpkin spice sauce” ingredient list after sugar and condensed skim milk… not exactly the proportions I’d personally like to see. But by then I’d taken to making my own. Infrequently maybe once a year I’d simmer real pumpkin in the form of butternut or red kuri squash with milk and spices blend it into a thick frothy cream and drink it down as a treat. The combination of roasted coffee with earthy pumpkin and warm fall spices is so delicious that it’s almost funny that Starbucks managed to come up with this drink and miss out on the best part.
