Homemade Pumpkin Spice Latte

Disclaimer: I wrote this post yesterday:

It is rainy and cold out and I could think of nothing better than a pumpkin spice latte before heading off to get my manicure this morning. Sound a tad glamorous for a Thursday? Well that's because I left out the part where I just got Isabella on the bus and off to school, then, in a exactly a half hour we have a physical therapy appointment for Olivia, then I am making my own pumpkin spice latte instead of spending five bucks at Starbucks, before heading to the salon with my friend. So, the salon part is still glamorous but what can I say? That's how I roll. Alright, so it's just today that I'm rollin' like this. I am so going to read this in twenty years and wince at the word "rollin", just like Jacqueline Kennedy Onasis would wince at her comments about our political figures in the months after JFK was assassinated. Anyone see that special with Diane Sawyer besides me? Fascinating.

Homemade Pumpkin Spice Latte

makes 1-2 servings

2 cups milk

2 tablespoons canned pumpkin or 1 teaspoon Torani Pumpkin Spice Syrup

2 tablespoons sugar

2 tablespoon vanilla extract

1/2 teaspoon pumpkin pie spice

1-2 shots espresso or 1/2 cup of strong brewed coffee

sweetened whipped cream, for garnish (optional)

In a saucepan combine the milk, pumpkin and sugar and cook over medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice and transfer to a blender and process for 15 seconds until foamy. if you don't have a blender, just whisk the mixture well with a wire whisk.

Pour into a large mug or two mugs. Add espresso on on top and stir. Top with whipped cream if desired and sprinkle with more pumpkin pie spice.

Golden graham cracker brown is the color of the latte but OPI's Big Apple Red will be the color of my nails in about 1.5 hours.