I think my first pumpkin spice latte was in my early college years… wait is that right? Yes thats right!
It’s funny how a certain drink like this can really transport you to different areas in your life. A sip of a certain cocktail or a bite of a certain pie really has the capability to put me in different shoes. Pumpkin spice lattes remind me of walking around my community college and watching the trees desperately try and turn to fall colors.
California seasons have to make quite the effort. They also remind me of brisk walks to class in Colorado once I had transferred colleges. While I am thrilled to be back in California I will truly cherish the two years of seasons that I had. I truly believe that for my career California was the right place to be, but who’s to say another state of residence is in our future 😉 I was particularly fond of Aspen.
Ha! Have I mentioned I am like the worst at making decisions. Especially the big ones. I do however know that tomorrow I’ll wear my maroon pants. Soooo I’ve got that rolling for me.
While I still love a pumpkin spice latte and all the memories associated with them, I thought for the blog I would need something a bit more sophisticated. After all this is The College Housewife and around here we love bringing our A game to the party. Don’t get me wrong I love the standard pumpkin spice drink (with soymilk!) and I have probably ordered two in the last week buuuuut this particulary recipe steps up the flavor game just a tad.
In my opinion everything made at home is usually waaaaay better than in a retail store. And while I can order an extra shot of espresso at Starbucks, I don’t think they will ever let me add an extra shot of bourbon. That will be the day won’t it ?!
Take a stab at this rendition and let me know your thoughts! I am not big on sugary coffee drinks so feel free to add more if you think the recipe doesn’t speak to your sweet tooth enough!
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1 Cup of vanilla soymilk
1/2 Cup of pumpkin puree
3 Teaspoons of pumpkin pie spice
1 Tablespoon of vanilla extract
3 Tablespoons of brown sugar
1 Ounce of bourbon
2 Cups of whip cream
4 Cups of freshly brewed coffee, French pressed is my preference
*Extra pumpkin pie spice for topping whip cream
In a small sauce pan heat soymilk, pumpkin pie spice, vanilla extract, pumpkin puree and brown sugar. Heat for 20-30 minutes whisking periodically to ensure smoothness. Pour quarter of pumpkin mixture and bourbon into a mug and top with 1 Cup of hot coffee. Top with plenty of whip cream and extra pumpkin pie spice!