Pumpkin Spiced Latte

My end-of-summer highlights!
My summer-induced highlights with my autumn-inspired Pumpkin Spiced Latte!

Fall has officially “fallen” around here. Not that it’s cold or anything… let’s be real, this is Southern California. The seasons are Cool, Cool and Foggy, Warm and Sunny, Hot, Warm and Windy. And at any point in those seasons we could just be Warm. If you’ve grown up here, you can smell when the seasons change. It may not look too different from the outside, but you can definitely feel the difference. It’s pretty rad actually.

I know people in other parts of the country get all self-righteous about it, “California doesn’t have SEASONS!… where’s the snow? the leaves changing? the torrential rains? Don’t worry…I get it… you’re living in the frigid North, the humid South… the part with all the tornadoes and corn. There’s no need to berate us and our seasons simply because they don’t look like yours. I personally like not having to suit up in gore-tex every time I leave the house. I also appreciate the lack of snow-shoveling, leave-raking, and umbrella-carrying. I get to experience the seasonal shifts without having to drastically maneuver around weather related phenomena.

Sunrise at the harbor, dramatic weather for us!
Sunrise at the harbor, dramatic weather for us!

One thing we can all appreciate about this seasonal shift is the collective embrace of all things pumpkin. I know that many people lay in wait for the day that Starbies announces it seasonal menu change. The Pumpkin Spice Latte is a classic seasonal drink. It’s delicious. It pairs well with the blustery wind and the cool, dry air. But like I said last post, I don’t go to Starbies, so I have to make my own if I want to have this classic seasonal experience. Which, to be honest, isn’t too much of a sacrifice. Here’s why:

First of all, it’s cheaper.

Second of all, it’s not as sweet.

Third of all, it’s not made with weirdo ingredients.

There’s my case for DIY pumpkin spice lattes.


Pumpkin Spiced Lattes

serves 2

1 1/2 c. coconut milk
1 1/2 c. unsweetened almond milk
1 Tbsp. pumpkin pie spice
3 Tbsp. turbinado sugar
a pinch of vanilla bean
1 small pot of coffee

  1. In a blender, combine almond milk and coconut milk.
  2. Pour into a small saucepan and heat.
  3. Add pumpkin pie spice, sugar, and vanilla bean (or a little bit of extract) and whisk until frothy.
  4. Fill your mug halfway with coffee.
  5. Pour the milk mixture over the coffee with some of the frothy stuff.
  6. Drink happily.

Oh, and watch this… it’s hilarious


2 Comments Add yours

  1. Diana says:

    Good work incorporating “Starbies” in to your post, I called it that in my mind as I went there today.

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