Now that I had my morning magical coffee routine down pat, I wanted to see if I could make a pumpkin spice latte with the magical coffee. There's quite a few recipes on-line which use pumpkin puree, sugar, and store bought pumpkin spice, but I decided to mix it up a little and use pumpkin butter (I got mine from Trader Joe's) instead of the puree and sugar and make my own pumpkin spice since I had all the ingredients already.
For the pumpkin spice, I ground up a tablespoon of cinnamon, a half teaspoon of nutmeg, and a half teaspoon of cloves and added a teaspoon of ground ginger.
For an easy, iced magical pumpkin spice latte, I cold brew a half cup of coffee with a teaspoon of pumpkin spice, 2 tablespoons of brown sugar, and 2 cups of water.
Then I spoon some of the pumpkin butter into a mug, add a dash of the magical coffee and stir so that the pumpkin butter is dissolved. I add more coffee and vanilla soy milk, and if I'm feeling decadent, some coconut whipped cream and top it off with a little more pumpkin spice.
When I want a hot pumpkin spice latte, I make an extra strong cold brew since I'm going to be diluting it with a lot of hot milk. I heat up vanilla soy milk and pumpkin butter until it just starts to simmer and then whip it up so it's nice and frothy.
Transfer the pumpkin milk to a mug and add the extra strong magical coffee, topping off with coconut whipped cream and pumpkin spice.
Since the pumpkin butter, vanilla soy milk, and magical coffee already contain sugar, I find that I don't need to add any more, but feel free to add more sweetener to taste. I like that this homemade pumpkin spice latte isn't super sickening sweet like the Starbucks' one and doesn't have that weird fluorescent orange color either.
As another option, you can make a pumpkin spice frappuccino by blending ice with extra strong cold brew, pumpkin butter, and milk. I've found that the pumpkin butter is also excellent on toasted amnesty bread. =)
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