Pumpkin Lattes Made Easy: A Reccessionista-Friendly Recipe

Takeaway—Wikimedia Commons

Most all my friends dig some sort of joe, if only those flavor-filled FourBucks lattes I equate to the Bacardi Breezers of coffee.  Despite my relentless appeal to the case a quality cuppa, like a good steak, needn't be drowned to death with sauces or syrups for compensatory taste, I prevail with few.  Recently, one such paisan gave me the ghastly experience of watching the most magnificent mug off the pour-over bar that took a barista five minutes to make murdered with non-dairy creamer and Sugar In The Raw packets right before my very eyes.  I was momentarily traumatized, and momentarily wondered why I'd ever associate with such a person.

Nevertheless, pumpkin lattes are my weakness.  And no, not from the green goblins.  Why carve four bucks from your wallet at FourBucks when you can make one yourself (or come close) with the simplest steps, espresso bar not even prerequisite?  But every year when I thirst for a velvety mug of fall, it's how I roll.  Here's how you can, too.

First, you'll need some sort of espresso maker or appropriate analog brewing apparatus.  So your kitchen lacks a piece of Krups.  No biggie when you figure San Francisco-based Philz Coffee, perhaps the most prominent perk purveyor with espresso bar absent at from all their stores, offers a "hand-crafted espresso" that's basically a triple pour-over in a Chemex.  You might not get that same caramel-y crema, but whether by pourover, Moka pot or other means, there's plenty of ways to make espresso without electricity.  (Even Keurig brewers have espresso brewing option, and Green Mountain makes the K-cups to do it).

Drilnoth, Wikimedia Commons

Next comes the pumpkin part.  The most common way to pull it off is a flavor syrup like Torani's, available in both sugary (Pumpkin Pie or Spice) and sugar free (Pumpkin Pie) versions.  But if you're lucky enough to find the right roast, you also bring it out of the beans.  Stew Leonard's in Connecticut (and Yonkers, NY) does a seasonal Pumpkin Spice Roast that, with a twinge or two of vanilla syrup, is too perfect for the job.

Get and grind your beans espresso-fine.  It's great if they're fresh, clearly—but if you're feeling frugal reuse of your leftovers, this is the perfect chance to turn those turds to pearls.  If you've scored the aforementioned Pumpkin Spice roast, you're golden (not to mention I've had it stay fresh six or more months at a time).

Then comes the milk.  Since being espresso bar-less leaves you without a steam wand, those without that luxury will probably want to score a battery-operated frothing stick like the Aerolatte, Bodum's Schiuma or their $1.99 Ikea counterparts.  You'll probably end up with more of a cappuccino, but as my mother would say, it's all the same in your stomach.  (Note: I have no personal experience with these doodads—but my co-editor, Kristina, says they work, so I'll defer to her judgment on this one.)

Once you've got all that down, it's as easy as 1, 2...you know what, I refuse to use that stupid infomercial cliche.  Just do this and you should be good:
-Brew the espresso
-Pour 1-2 shots in a cup with desired amount of syrup (trust your gut on this one, bearing in mind the espresso-to-milk ratio and and cup size variable).
-Top off with frothed milk

Then just rub your hands together, shout "meka leka hi, meka hiney ho" whilst waving them over the mug and kazaam, you've made your own pumpkin latte.  (Or at least something like it that hopefully isn't as bad as the Shaq flick I just referenced).  Sure it might not be as good, but given the results considering the $15,000 espresso bar you likely lack in your breakfast nook, I'd still wager it a win.