Pumpkin Spice Latte

I’m busy. Next Monday and Thursday are my final exams and I’m swamped with final assignments and studying. Dinners have been a cinch though. Since my boy knows I’m swamped with school, he’s been taking over the kitchen for dinner and whipping up some really awesome eats! Tonight we’re having this quick pasta. Awesome.

Since I’m so busy I really like the times when I can just mellow out and take a breather. I made this latte this morning so that I had something to look forward to last night, and also so that my day started out happy. It’s cheaper than a coffee shop, it’s better than a coffee shop, and it plain and simply makes me happy. Have a great week everyone! xoxo

Pumpkin Spice Latte
From The Pastry Affair who adapted it from The Kitchn
Enough for two large mugs

2 cups milk
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
2 tablespoons canned pumpkin
2 tablespoons brown sugar
1 tablespoon vanilla extract
2 cups strongly brewed coffee, hot
Whipped cream (optional, I didn’t use any)

In a small saucepan over medium-high heat, warm milk, cinnamon, nutmeg, ginger, cloves, pumpkin, and brown sugar until steaming (do not boil!). Remove from heat and stir in the vanilla extract. Pour milk mixture into a large blender and blend milk until frothy. Note: Be very careful when blending hot liquids as they expand and blend really quick.

Pour milk mixture evenly between 2 large mugs. Pour 1 cup hot coffee in each mug and top with whipped cream and a sprinkling of cinnamon.

Serve hot!