How to make your own pumpkin spice latte (even better than Starbucks'!)

A few weeks ago Starbucks brought back the rock star of latte, the queen of froth, the national obsession: the Pumpkin Spice Latte. If you've lined up for a "PSL" or three already, you're not alone. Starbuckshas sold hundreds of millions of them over the last decade.

If you've ever asked yourself what a PSL would taste like with actual pumpkin in it -- that's right; the Starbucks latte, not to mention most other things containing "pumpkin spice," doesn't actually contain any pumpkin -- wonder no more. Make your own spicy, frothy pumpkin spice latte at home. It's so easy, and you'll have enough to share with someone you truly love. Don't skip the whip.

What's more, it's cheaper than those coffee shop drinks, it's available all year long and you can tweak the ingredients to your heart's content. Especially if you like extra whipped cream. We won't tell.

PUMPKIN SPICE LATTE

MAKES: 2 drinks

• 2 tablespoons canned pumpkin

• 1/2 teaspoon pumpkin pie spice, plus more to garnish

• Freshly ground black pepper

• 2 tablespoons sugar

• 2 tablespoons pure vanilla extract

• 2 cups whole milk

• 1 to 2 shots espresso, about 1/4 cup

• 1/4 cup heavy cream, whipped until firm peaks form

Equipment:

• Mixer, whisk or hand blender, for whipping cream

• Saucepan

• Wooden spoon

• Whisk

• Blender

• Espresso maker or coffee maker

In a small saucepan over medium heat, cook the pumpkin with the pumpkin pie spice and a generous helping of black pepper for 2 minutes or until it's hot and smells cooked. Stir constantly.

Add the sugar and stir until the mixture looks like a bubbly, thick syrup.

Whisk in the milk and vanilla extract. Warm gently over medium heat, watching carefully to make sure it doesn't boil over.

Carefully process the milk mixture with a hand blender or in a traditional blender (hold the lid down tightly with a thick wad of towels!) until frothy and blended.

Make the espresso or coffee and divide between two mugs and add the frothed milk. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon or nutmeg if desired.

Substitutions

Milk Fat: This recipe is most satisfying when made with whole milk, but 2 percent and skim can be substituted.

Canned Pumpkin Substitution: You can substitute 1 teaspoon Torani Pumpkin Spice Syrup for the canned pumpkin if you have it on hand.

Sugar Substitute: You can use a sugar substitute in place of the sugar if desired. Add to taste.

Espresso Substitute: If you don't have espresso on hand, you can use strong brewed coffee instead. Increase amount to 1/3 to 1/2 cup.

Recipe Notes: Make a big batch of pumpkin spice mix-in: If you like, you can make a big batch of the pumpkin spice base, and refrigerate. To make 8 full servings, cook 1 cup pureed or canned pumpkin with 4 teaspoons pumpkin pie spice, 1 teaspoon black pepper and 1 cup sugar. Stir in 1 cup vanilla extract. Refrigerate for up to 1 week and use as desired. To serve, blend 1/3 cup pumpkin spice mix with milk until frothy, and add 1 or 2 shots of espresso. Top with whipped cream and serve.

Comment by clicking here.

Faith Durand is managing editor of TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to kitchn@apartmenttherapy.com