Homemade Iced Pumpkin Spice Latte

I LOVE LOVE LOVE fall!! I love Halloween, Thanksgiving, colder weather, holiday times at Disneyland, but mostly I love everything pumpkin!! I get in so much trouble this time of year because I want to buy everything pumpkin that I see. ((I hear that towards the end of September they are coming out with Pumpkin Oreos!!! I may have to buy a box every shopping trip!!))

I don’t drink coffee on a regular basis but around this time of year I love the Pumpkin Spice Latte’s from Starbucks. I stumbled across a way to make this at home ((with fewer calories)) so I jumped on it and decided to try it out. AHHHHH…..pumpkin heaven!! It is so yummy. I even made it for the hubby one day when he was dragging and he said it was really good and kept him up and alert while he was working. Definitely recommend this recipe to anyone that loves pumpkin and wants to save a little money.

  1 1/2 cups cold coffee
  1 1/4 cups vanilla almond milk ((or soy milk any milk))
  1/4 cup pumpkin puree
  3 tablespoons coffee creamer ((or other sweetener))
  1 teaspoon ground cinnamon
  1/4 teaspoon ground cloves
  1/4 teaspoon ground nutmeg
  1/4 teaspoon ground ginger
  whipped cream ((optional))
Brew coffee and refrigerate overnight. Coffee has to be very cold or else it will just be a hot cup of coffee with pumpkin ice cubes. In a small bowl, whisk the milk, pumpkin, sweetener of choice ((I used caramel macchiato creamer)), cinnamon, cloves, nutmeg and ginger ((or you can use 2 teaspoons of pumpkin pie spice)) together until combined.  Pour into ice cube trays and freeze. Once coffee is cold and pumpkin ice cubes are frozen, add everything to your blender and blend on high until smooth.  Add more milk if your blender isn’t blending it well.  Taste the frozen drink and add more sweetener or spices if needed. Top with whipped cream, if desired. Serve immediately.

Iced Pumpkin Spice Latte
As you can see from my pic, I brought my coffee to work and almost finished it before I could snap this. I love this so much that I may have to stock up on pureed pumpkin just so I can make it year-round!! 🙂