One of my absolutely favorite things about the holidays is the amazingly good, seasonal coffee drinks! I love, love, LOVE Pumpkin Spice Lattes from Coffee Houses, but don’t love the price. So, making them at home is the only logical thing to do for this frugal mamma.
Here’s the problem with even making them at home – my breastfeeding baby’s dairy sensitivity. She’s not able to digest the proteins in milk, so I’ve had to switch to Almond milk. No problem here, tho! I just substitute Almond milk in all my recipes that call for milk and can’t tell a difference! I even put it on cereal. So, when I was asked to come up with a recipe that included a Silk product, I was happy to share! So, here’s one of the most popular recipes that I’ve found for a Pumpkin Spice Latte. Incredibly easy and cheap!
After you check out my recipes, head to Silk’s Facebook page and check out their Holiday Recipe Contest using Silk products – you could win a KitchenAid mixer and Silk for a year!
Pumpkin Spice Latte
Makes 1 to 2 servings
2 cups Silk Almond or Soy Milk
2 tablespoons canned pumpkin
2 tablespoons sugar
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice, plus more to garnish
1/2 cup of strong brewed coffee
Whipped cream, to garnish
In a saucepan whisk together milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don’t have a blender— just whisk the mixture really well with a wire whisk.
Pour into a large mug or two mugs. Add the coffee on top.
Top with whipped cream, if desired, and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.