Iced Pumpkin Latte Recipes
QUICK PUMPKIN SPICE LATTE
This is a great recipe for the holidays; it tastes great and it feels like fall when you drink it. It is similar to the Starbucks® Pumpkin Spice Latte, but I personally like this better. Top with whipped cream and pumpkin pie spice.
Provided by Leah
Categories 100+ Breakfast and Brunch Recipes Drinks
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Whisk 1/2 cup milk, sugar, pumpkin puree, pumpkin pie spice, and vanilla extract in a small saucepan over low heat. Simmer for 5 minutes. Whisk in remaining 1/2 cup milk.
- Pour milk mixture through a fine-mesh sieve to remove pulp. Return milk mixture to saucepan and simmer, whisking, 2 minutes. Add espresso and whisk until foamy, 1 minute.
Nutrition Facts : Calories 183.6 calories, Carbohydrate 25.4 g, Cholesterol 19.5 mg, Fat 5.1 g, Fiber 0.3 g, Protein 8.2 g, SaturatedFat 3.2 g, Sodium 109.5 mg, Sugar 24.3 g
PUMPKIN SPICE LATTE
Savor the warm spices of this seasonal coffee shop favorite in your very own kitchen (any time of year) and save a few bucks! A little pumpkin puree added to the warm milk gives the latte extra body.
Provided by Food Network Kitchen
Categories beverage
Time 10m
Yield 1 drink
Number Of Ingredients 7
Steps:
- Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.
- Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.
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- Add espresso or black coffee to the container of a blender. Add in half and half, pumpkin puree, pumpkin spice, vanilla and sugar, if using. Secure top to blender container and blend on high speed until the liquids become somewhat frothy. Pour into a serving cup and top with whipped cream and additional pumpkin spice for garnish.
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- If you're planning on topping your iced pumpkin spice latte with coconut cream, place a can of thick coconut milk or cream in the fridge the night before. This will encourage the separation of coconut cream and coconut water. Then extract the cream and whip. You can do this by hand or use an electric whisk. Add the whipped cream to a piping bag with an attached nozzle. I use a mug to hold my bag in place, making it easier to add the cream to the piping bag. If you don't have a nozzle, you could snip the bag's tip with scissors to pipe the cream. If you want to keep things super simple, skip this step and simply spoon coconut cream on top of your finished latte.
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