Last week I posted a recipe for Pumpkin Spice Coffee, not to be confused with this recipe for Pumpkin Spice Latte, although both are incredibly delicious and perfect for wrapping one’s self in the feel of fall. The latte version differs in its use of espresso as opposed to coffee, a slight decrease in the sugar department, and a larger serving size. Regardless, if you like Starbucks’ Pumpkin Spice Latte, you can’t go wrong with either recipe. As an added bonus, for those who aren’t coffee drinkers or who are looking for a nice hot drink to serve to the young ones after their noses have been nipped by the frosty air, consider serving “Hot Pumpkin Spice” without the addition of espresso or coffee–a tasty alternative to hot chocolate.

2 cups milk (I used 2%)

4 tbsp canned pumpkin

4 tbsp white granulated sugar

1-1/2 tsp pure vanilla extract

1/2 tsp pumpkin pie spice

4 oz freshly brewed espresso (yes, you’ll need espresso beans and an espresso maker–but you can always use coffee)

Optional: whipped cream (recommended if you can afford the calories) and sprinkle of pumpkin pie spice or cinnamon

1) In medium saucepan over medium heat (medium high if you’re in a hurry and willing to stir continuously), combine milk, pumpkin, and sugar; cook until steam rises

2) Add vanilla and pumpkin pie spice and, stirring continuously, cook 1 minute; remove from heat and divide between two mugs; pour 2 oz espresso into each mug; serve with or without optional goodies

Makes: 2-12 oz servings (My cost? Less than $1.00 per serving.)

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