I work for Starbucks and do not like our pumpkin spice sauce. This was world's better. I did cut back the pumpkin spice back by half only because a full teaspoon for one serving seemed like a lot to me. I made no other changes.
Yum, this was pretty good. I would rate it between 4-5 stars. I had assumed that Starbucks just used a pumpkin flavored syrup, as this was compared to that. I made 1/2 recipe. That amount yielded 1 coffee cup, which was all I wanted. Instead of whisking and heating the milk on the stove top, I just put it in my Nespresso frother to save time and dishes. I mixed the frothed milk and other ingredients into a cup. I decided to strain it, as the directions suggested. I honestly, did not see a difference though. I ended up adding a tad more coffee, but it was mainly just to mask the sweetness. I do not care for sugar in coffee, but wanted to follow the directions. I would make this again, with leftover pumpkin, just reducing the sugar some for personal preference.
I wouldn't call this quick as my husband was quite impatient asking if it was done yet constantly while making this. It takes about 10 minutes or so. I added a dash or two of cloves in and added spice separately instead of pumpkin pie spice. I also used Splenda instead of sugar. It is important to strain or otherwise you will have pumpkin spice sludge in your cup. Overall when all was said and done my husband said this was better than starbucks.
This was delicious! Although I went the lazy route and put all the ingredients into a measuring cup and heated up in the microwave. I also used organic pumpkin pie filling because that's what I had and still used the same measurement of pumpkin spice because I love the taste. I have a handheld frother I used and used instant espresso too. Great quick cup that tastes better than Starbucks and better for you too!
One of our fall/winter favorites!
I used 1/2 c milk and 1/2 c strong brewed coffee. I thought 1 tsp pumpkin pie spice sounded like way too much so I used 1/2 tsp and thought it was spiced perfectly. I like that the recipe calls for straining it as I tried another recipe on here and I had lots of pumpkin puree at the bottom of my cup. I'm just not a big fan of real pumpkin puree in my coffee. I would rather just have the spices.
I used Splenda and doubled the pumpkin puree did not bother to strain it. I used an immersion blender to froth everything but the esspresso then placed it in my Ninja Coffee Bar cup size specialty brew. This was just ok to me.
Easy and great tasting. I made mine with out the sugar as I don't add sugar to my coffee. Tasted great but it could have used a dash of sugar.
I added more sugar and frothed half n half for the top. I loved it!
