Pumpkin Spice Lattes

I love pumpkin spice lattes from Starbucks! I'm sure a lot of you do as well. However, I only allow myself to get one every now and again for a special treat...because Starbucks can be a little pricey. So, I thought I would try and make and at home version for when I just have to have one but don't want to shell out the cashola. I found a couple of different recipes and decided to go with this one I found on The Kitchn. I also took inspiration from Baking & Books & used her method of baking and the addition of brown sugar. The result was a wonderful fall flavor! Not quite as good as Starbucks...there's is hard to beat...but this one is definitely a great substitute, especially in those winter months after they've stopped selling them and you don't want to wait until September. You could also double or triple the recipe for a fun fall beverage for when company is over. I'm entering this in Cookin' Cowgirl's pumpkin blog hop. Head over there to link your favorite pumpkin recipe!

Pumpkin Spice Latte
Source: The Kitchn & Baking and Books
Makes 2 large or 4 small servings

Ingredients:
2 cups milk
2 tablespoons canned pumpkin or 1 teaspoon of Pumpkin Spice Syrup
2 tablespoons sugar or stevia
1/2 tablespoon packed light brown sugar
2 tablespoons vanilla extract (yes tablespoons!)
1/2 teaspoon pumpkin pie spice
1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don't have an espresso machine.)

Directions:
In a blender, add milk, pumpkin, sugar or stevia, brown sugar, vanilla, & pumpkin spice. Blend on puree setting until well combined. Once blended, transfer to medium sized sauce pan and heat over medium heat for 3-4 minutes until warm & frothy. Fill each mug with pumpkin milk about 3/4 full and pour esspresso or coffee over. Stir gently. Top with whipped cream and more pumpkin spice if desired.