Breakfast/Brunch Drinks Uncategorized

Apple Pie Spiced Latte

Apple Pie Spiced Latte
Apple Pie Spiced Latte

Day 5 of 14 Days of Apple brings us to the latte. Mmmm. The Pumpkin Pie Spice Latte was such a success last month, I thought I’d try to replicate the fall fun with apple. While you could just buy various syrups to accomplish the result below, I like to make things from scratch, so I’ve created an apple syrup here with ingredients you probably have on hand. Simply make the syrup, steam some milk and add it all to espresso.

I am no espresso expert, but I recently discovered an espresso maker while cleaning out a basement closet, so I’ve started experimenting. I can’t get the milk steamer to work, though, so for this recipe, I make warmed, frothed milk on the stove top. If anyone has any advice, please pass it along. Basically, when I try to work the steamer, there is a clicking noise instead of steam. My other great discovery since finding the machine were these Illy espresso “pods” that take the guess work out of making the perfect cup of espresso. Just pop the pod in and press “go.” They’re available at Amazon:

Apple Pie Spiced Latte
Makes 1 latte


1 cup apple juice
2 Tbsp granulated sugar
1/8 tsp cinnamon
pinch of nutmeg
1 cup whole milk
1 shot of espresso
1-2 Tbsp whipped cream (optional)


1. In a small sauce pan over medium-high heat, bring the apple juice to a boil and reduce by half, about 5 minutes. Add sugar and stir to dissolve. Bring back to a boil and allow to reduce further and thicken. Add cinnamon and nutmeg and stir to blend. When syrup clings to the back of a spoon and there are about 2 Tbsp of liquid left, remove from heat and pour into a Pyrex measuring cup to cool. Remember, boiling sugar is extremely hot, so be careful. I put my syrup into the freezer to cool faster, but that may not be necessary. Just bring it to room temperature at your own pace.

2. Now, make the espresso in an espresso machine (or strong coffee with a French press would be good too). If you’re lucky enough to have an espresso machine as well as a milk steamer, you can use that to steam the milk, but I can’t get my milk steamer to work, so here’s how I do it: Heat the milk very gently in a medium saucepan. When it is getting warm, add the cooled syrup (both tablespoons of it), and whisk it in rapidly. While you are whisking, you’ll be adding enough air to the milk mixture to make it frothy. Once everything is warm, mixed and frothy, pour it over the espresso in a tall cup and enjoy. Top with whipped cream and sprinkle on a bit more cinnamon for that special touch.

Breakfast/Brunch Drinks Pumpkin Uncategorized

Pumpkin Spiced Latte

Pumpkin Spice Latte
Pumpkin Spice Latte

Day 7 of 31 days of pumpkin brings us into the drinks category. I have a confession. Before today, I had never had a latte. But people go nuts over the Starbucks Pumpkin Spice Latte, so I knew that I would be including a pumpkin latte recipe in my 31 days of pumpkin extravaganza. I’m so glad I did. This drink was dreamy and I plan to make it again and again and again.

There are other Pumpkin Spice lattes out there on the internet, like the one from TheKitchn, but my version jacks up the pumpkin content and is generous with the sugar too. Also, technically, one might not be able to call the drink I’ve made a latte, because in place of espresso, I’ve used a generous shot of strongly brewed, French pressed coffee. The flavor is so perfectly to my liking that I hesitate to monkey with it at all.

Pumpkin Spiced Latte
Prep time
Cook time
Total time
Inspired by the Starbucks Pumpkin Spice Latte, I make it at home.
Recipe type: Drink
Serves: 2
  • 2 cups whole milk
  • 5 Tbsp canned pure pumpkin
  • 5 Tbsp granulated sugar
  • ½ tsp cinnamon
  • ⅛ tsp freshly ground nutmeg
  • ⅛ tsp ground cloves
  • 1 Tbsp vanilla extract
  • 1 shot of strong coffee
  • ½ cup heavy whipping cream (optional)
  1. Start boiling water to make the French press coffee. Meanwhile, gently heat the milk in a small saucepan. Be careful not to scald the milk or bring it to a boil. Whisk in pumpkin and mix thoroughly. Stir in sugar and blend until dissolved. Add spices and blend. Add vanilla and stir. Keep milk on the heat as long as it is not starting to boil or scald.
  2. Make the coffee in the French press, stronger than usual.
  3. Use a hand-held egg beater (or an immersion blender if you have one) to froth up the warm milk mixture.
  4. Use a whisk, or an egg beater, or a hand held mixer to whip the cream.
  5. Pour about ¼ cup of coffee into a tall mug. Pour the milk mixture on top until the cup is nearly full. Add a large dollop of whipped cream and grate a little bit of nutmeg on top. This recipe makes two tall cups.

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