Pumpkin Pie Latte

Once upon a time when I mixed up my first batch of Homemade Pumpkin Spice Mix, I made it for this recipe. Little did I know that this recipe would prove illusive beyond belief.

I wanted a piece of pumpkin pie in a coffee cup.

End of story, thank you very much.

Instead I wound up with an entire series of delicious pumpkin spice drinks, none of which were exactly what I wanted.

Start Your Day Off Right Pumpkin Spice Latte — Delicious. Easy. Good for you. You could (and maybe even should) have this every morning.

Pumpkin Spice Hot Chocolate and Pumpkin Spice Mocha. Don’t get me wrong, these drinks are amazing — who doesn’t like chocolate? But these were not what I was after.

Pumpkin Spice Cider (with Whiskey). Did my failures drive me to drink? Not exactly. But I had just about given up on a cupful of pumpkin pie by this point, and thought I would end the series with a bang.

And then… the lightening bolt hit. I know how to make a thick, rich delicious hot chocolate drink. And I know how to make an amazing latte. So what was stopping me from basically using the hot chocolate recipe (sans chocolate) to make my Pumpkin Pie Latte? As it turns out, not a gosh darn thing. 🙂

And I’m not going to lie. This thing is pretty freaking amazing. It takes decadent to a whole new level. It is thick, rich, creamy and just about the best piece of pumpkin pie you have ever had.

Except, of course, it’s in a cup.

Pumpkin Pie Latte

serves two

You need:

1 cup brewed espresso. We use dark espresso ground coffee, and this adorable little espresso maker to brew it.

1 Tablespoon unsulphered molasses(like this)

2 cups of the best milk you can find. We use whole, cream top, vat pasteurized milk from grass fed cows.

2 eggs from pastured hens

4 Tablespoons of maple syrup (my brother makes mine, but this kind is good, too)

1/2 teaspoon vanilla (like this)

1 teaspoon Homemade Pumpkin Spice Mix 

2 Tablespoons butter from grass fed cows (like this)

2 Tablespoons canned pumpkin (like this)

To a heavy bottomed pan, add the milk and the eggs. Whisk to break yolks. Then add all the other ingredients except for the the espresso and the molasses.

Heat over low and, using a whisk, stir constantly. When the milk is warm, and the egg white no longer noticeable divide between two large mugs.

At this point you have really amazing mug of warm, pumpkin-y milk that would make an amazing bedtime snack. But it’s morning, and we want coffee, right?

Pour the brewed coffee into a measuring cup and add the molasses. Pour a 1/2 cup of the coffee into each mug and enjoy!

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