This is the time of year to obsess over Pumpkin Spice Lattes. Everyone seems to craving it, tweeting it, commenting on the nutritional value (or lack thereof), or making it. I am no different. I love the taste of pumpkin, and I love coffee. The only problem: Carolina weather doesn't really lend itself to hot beverages all fall long. Last week, the temperatures were hovering around ninety, and it was pure sticky outside.
Couple that with my frugality (Starbucks is how much??) and the fact that I'm the only coffee drinker in my house, and I had a problem.
So what's a pumpkin-loving girl to do? Make her own recipe of pumpkin spice latte mix, freeze it, and then brew her favorite coffee with her Keurig over the ice cubes! The result: refreshing, cool pumpkin spice heaven!
Here's what you need for the pumpkin spice latte mix:
2 1/2 cups water
2 cups dry non-fat milk
2/3 cup sugar
1 tsp molasses
2 tbsp vanilla
2 tbsp pumpkin spice (homemade or not)
1 can pumpkin (not pumpkin pie filling)
Microwave the water for 2 minutes. Whisk all ingredients except the pumpkin together until dissolved. Add pumpkin, and use a blender or immersion blender to combine well.
Pour into ice cube trays. Freeze overnight.
When you're ready to make the coffee, add 8-10 ice cubes to a large mug. Brew a k-cup over the ice cubes. The Pumpkin Spice Latte Mix will make about 9-10 cups of coffee (depending on how pumpkin you like your coffee).
Add whipped cream and another dash of the pumpkin pie spice if you desire! Enjoy a frosty pumpkin spice latte even if the weather doesn't seem much like fall!