Pumpkin Latte Mix Recipes

QUICK PUMPKIN SPICE LATTE

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.

PUMPKIN SPICE LATTE

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.

PUMPKIN LATTE MIX

Steps:

• Stir together the vanilla creamer, pumpkin spice creamer, instant coffee granules, and sugar. Store the latte mix in an airtight container.
• For 1 serving, place 2 tablespoons latte mix in a coffee cup. Add 1 cup boiling water, and stir to dissolve.

SLOW-COOKER PUMPKIN LATTE

Steps:

• In slow cooker, mix all ingredients except whipped cream topping. Beat with whisk until well combined.
• Cover and cook on High heat setting 2 hours, stirring once after 1 hour.
• Serve in mugs, and top with whipped cream topping.

INSTANT LATTE MIX

Steps:

• In a blender, combine the milk powder, creamer, coffee granules, sugar and pudding mix; cover and process until mixture is a fine powder. Store in an airtight container for up to 6 months. Yield: 1-3/4 cups., To prepare hot latte: Dissolve 1/4 cup mix in hot water; stir well. , To prepare iced latte: Dissolve 1/4 cup mix in hot water; stir in cold water. Transfer to a blender; add ice. Cover and process until blended.

MINI PUMPKIN SPICE LATTE PUDDINGS

Steps:

• Whisk together the pudding mix, espresso powder, pumpkin pie spice and salt. Add the milk and pumpkin purée. Beat with the whisk until thickened, about 2 minutes, then let rest for 5 minutes.
• While the pudding rests, crumble the ginger snaps. Add about 1 tablespoon of the crumbled cookies into each of 4 coffee cups or glasses. Add 2 tablespoons of pudding on top of the cookies in each cup. Then add another layer of cookies and another layer of pudding. Top each cup with a dollop of whipped cream and sprinkle a few more cookie crumbs on top. Serve immediately or refrigerate for up to 4 hours.

PUMPKIN SPICE LATTE

Steps:

• Put the pumpkin purée in a large heatproof glass or mug. Stir in the spices and espresso or strong coffee.
• Heat the milk in a saucepan over a low heat until steaming and frothy. Pour into the glass or mug, and spoon over any froth. Stir to combine, then dust with more cinnamon or some pumpkin spice before serving.

PUMPKIN CHAI LATTE

Steps:

• In a small saucepan, bring water to a boil; remove from heat. Add tea bag; steep, covered, 5-10 minutes according to taste. Discard tea bag. Transfer tea to a blender; add remaining ingredients. Cover and pulse to combine.