Pumpkin Spice Latte (Starbuck’s Copycat)

Are any of you as addicted to the Pumpkin Spice Latte from Starbuck’s as I am? I can go all year and pass on every Starbuck’s menu item, but then when fall comes around, I can’t help but to indulge in these heavenly coffee treats. The only bad thing about them is the price tag. At more than $3 for a small, or as they call it “tall” (like using Italian measurements is fooling any of us into thinking it’s bigger than it is), it puts a huge dent in your wallet if you have an addiction like myself. I have recently been scouring the web for a good copycat recipe, and I finally found a really great one. This recipe, which I adapted to be vegan, is sure to satisfy your pumpkin latte cravings and put money back in your pocket.

Ingredients:
Servings: 1 Servings Size

• 3 tablespoons canned pumpkin
• 2 tablespoons vanilla-flavored syrup
• 1/4 teaspoon pumpkin pie spice
• 1 tablespoons Splenda
• 1 cup vanilla soymilk
• 3 ounces espresso or VERY strong coffee

Directions:

1. In a small saucepan, stir pumpkin puree into soymilk.
2. Add vanilla syrup, Splenda and pumpkin pie spice.
3. Heat gently, continuing to stirring occasionally just until steaming and foam begins to appear.
4. Pour pumpkin flavored milk into a tall mug and pour espresso over.
5. Top with whip cream and a dash of pumpkin pie spice.
6. Note: If you like it slightly sweeter; add a bit of vanilla flavored coffee cream.