Recipe: Your autumnal coffee treat doesn’t have to taste like a pumpkin spice candle smells.
This recipe makes me think of my friend Maya Wilson, author of the “Alaska From Scratch” cookbook, because maybe the first recipe of hers I remember reading was for— which is both cheaper and more delicious than what you get in the store. At the time, Maya was living outside of Kenai, and she was making lots of grocery store items from scratch and blogging about it.
Clown on me if you want, but I like a little pumpkin spice in my fall time world, even if it’s beyond cliche. But I don’t like that a lot of it tastes fake, kind of like a pumpkin spice candle smells, and has a weird aftertaste. A few smaller coffee shops in Anchorage already know this secret: the real pumpkin spice latte base you can make at home — using a handful of shelf-stable pantry ingredients — is cheaper and better than anything you’ll get through the Starbucks drive-thru.
This recipe uses just about equal parts canned sweetened condensed milk, pumpkin puree and a healthy dose of pumpkin pie spice. I included a recipe for pumpkin pie spice if you want to make your own. It makes a concentrated batter that you can froth up with milk — two tablespoons should be enough — for a latte, or stir it into your morning coffee and maybe add a splash of cream.
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