I know the end of October is super late to show up for the pumpkin spice game! But have you ever had a pumpkin spice latte with brown sugar whipped cream? This whipped cream is life changing, and the perfect compliment to the pumpkin spice. I am not going to bore you with the long story of how I made up this recipe. So let’s keep it short, and I hope you enjoy this recipe on your next coffee break!
Pumpkin Spice Latte with Brown Sugar Whipped Cream
The perfect afternoon pick-me-up for those cold Fall days
Servings: 2
Ingredients
Brown Sugar Whipped Cream
- 1/2 cup heavy whipping cream
- 2 tbsp brown sugar packed
- 1/8 tsp vanilla extract
Pumpkin Spice Latte
- 1 1/2 cups milk
- 3 tbsp pumpkin puree
- 1/2 tsp pumpkin pie spice
- 3/4 tsp vanilla extract
- 2 tbsp turbinado sugar
- 1/2 cup black coffee
Instructions
Brown Sugar Whipped Cream
- In a medium or large bowl*, whisk the heavy cream, brown sugar and vanilla extract together to mix. Then with an electric hand mixer, beat until soft peaks form. Cover with plastic wrap and store in the refrigerator until use.
- *If you have a metal bowl, place it in the freezer about 30 minutes before making the whipped cream. This will help whip the cream faster.
Pumpkin Spice Latte
- Add the milk, pumpkin puree, pumpkin pie spice, vanilla extract and sugar to a small saucepan. Stir together. Heat on medium heat until simmering, stirring occasionally. Remove from heat and froth with a whisk or other frothing device (frothing is optional).
- Add 1/4 of coffee to each mug. Pour about 3/4 cups of the pumpkin spice milk on-top. Remove the whipped cream from the fridge. Scoop about half (or as much as you prefer) on top. Sprinkle with pumpkin pie spice.
