Homemade Pumpkin Spice Latte and/or Pumpkin Spice Chai Tea Latte

Pumpkin Spice is all the rage at this time of year.  Just visit your local coffee shop and you are sure to see it.  Starbucks has even expanded their offerings this fall and now have Pumpkin Spice Chai Tea Latte's, which are delicious.  While this is a nice treat, it does come at a cost, and at close to five dollars each, this is not cheap!  What if you could make your own tasty version at home, for a fraction of the cost?

I found this cookbook at my local library, and I was immediately drawn to it.  While I don't have too much time currently for new recipes, I found the pumpkin spice recipe and thought I should try it.  I will be honest and thought all I needed to make was the spice mixture (recipe below).  Then I read the rest of the recipe for a Pumpkin Spice Latte and realized that there was more to it.  Still, it came together very quickly.  I have now made both the Pumpkin Spice Latte and the Pumpkin Spice Chai Tea Latte. 
 

 Homemade Pumpkin Spice

1/2 cup ground cinnamon

1/3 cup ground nutmeg

1/3 cup ground ginger

1/4 cup ground allspice

3 Tb. ground cloves

Add all ingredients to an airtight glass jar, seal, and shake until combined. 
Store in the pantry for up to 1 year.

Pumpkin Spice Latte Base

1/2 cup tightly packed demerara sugar (dark brown sugar)

1/2 cup water

1/2 cup pumpkin puree

2 Tb. vanilla extract

1 Tb. plus 1 tsp. pumpkin spice (see below)

1/4 tsp. salt
In medium saucepan, warm water and sugar over medium heat until sugar is dissolved.

Remove from heat and whisk in remaining ingredients (vanilla, pumpkin puree, and salt).  If you like, you can strain the mixture through a fine mesh sieve.  I skipped this step.  

Put in jar and refrigerate for up to 1 month.  Shake or stir before using.   

To make your own Pumpkin Spice Latte:  In a warm mug, combine 2 ounces brewed espresso or brewed strong coffee and 2 Tb. Pumpkin Spice Latte Base.  Top with 1 cup steamed milk.  Serve hot with whipped cream and a sprinkle of pumpkin spice, if desired.  I skipped the whipped cream.

Truth be told:  I did not prefer the additional spice on top.

To make the Pumpkin Spice Chai Tea Latte:  I used a Tazo Chai Tea Bag and let it steep for 5 minutes in about 1 cup of water.  I added 2 Tb. Pumpkin Spice Latte Base and stirred to combine.  I topped it with about 3/4 cup of steamed milk.  Delish!