Falling temps, changing leaves, pumpkin spice lattes… some things just ring in the coming of fall as surely as the dawn. And even when the weather and leaves aren’t cooperating (SoCal, anyone?), I can still count on the Starbucks fall menu to remind me of the season. But I’d like to enjoy their treats more often than the $4-6 price tag allows!
Indulge in your favorite Starbucks fall menu treats while saving your pennies for the holidays to come with these easy recipes.
1. Pumpkin Spice Latte:
- 2 Tbsp canned pumpkin
- 1/2 tsp pumpkin pie spice (or use this recipe to )
- dash of freshly ground pepper
- 2 Tbsp sugar
- 2 Tbsp vanilla
- 2 C whole milk (can substitute 2% or nonfat, but won’t be as creamy)
- 1-2 shots espresso or 1/3-1/2 C strong brewed coffee
- whipped cream
Cook pumpkin, pumpkin pie spice, and pepper in a small saucepan for 2 mins, stirring constantly. Add sugar and stir until mixture is bubbly and thick. Whisk in milk and vanilla, heating just until warm. Blend mixture with a hand mixer or in blender until frothy. Divide coffee between two mugs and add frothed milk. Top with whipped cream and a dash of pumpkin pie spice, cinnamon, or nutmeg. Makes 2 servings. To make a week’s worth, quadruple the recipe and refrigerate the milk mixture (up to one week) prior to frothing. To make a cup each day, just heat as much milk as you need, froth, mix with coffee, and enjoy!
2. Salted Caramel Mocha:
- 1 shot of espresso or 3/4 C brewed coffee
- 1 1/2 – 2 Tbsp caramel sauce (store-bought, or homemade with this from 52 Kitchen Adventures)
- 1-2 Tbsp hot chocolate powder
- pinch of sea salt
- 1/2 C whole milk (or lower-fat substitute)
- whipped cream
Place caramel, chocolate powder, and sea salt in a mug. Add espresso or coffee. Heat milk and froth using a blender or . Pour into mug, stirring to combine. Top with whipped cream, a drizzle of caramel sauce, and another pinch of sea salt if desired. Makes 1 serving.
3. Teavana Oprah Chai Tea Latte:
- 1 C whole milk (or lower-fat substitute)
- 1 tsp black tea leaves
- 1-2 Tbsp sugar
- cinnamon to taste
- cardamom to taste (start with a tsp)
Heat milk on the stove and add tea leaves (you can strain later, or start with leaves in a tea ball). If making more than one cup, use an additional 1/2 tsp of tea leaves for each additional cup. Add sugar and continue heating until sugar is melted. Strain tea leaves out if you used loose leaves. Add cinnamon and cardamom and sample tea, add more if needed (but be careful, it’s easy to overdo the cardamom!). I’ve also found with this recipe that whole milk is almost too sweet, so I recommend using lower-fat milk or starting with less sugar.
What is your favorite fall drink?