Pumpkin Spice Latte – Homemade

Having lived too far away from any Starbucks shops for a while, I am starting to crave for my favourite Starbucks pumpkin spice latte this fall. None of such lattes that I tried elsewhere so far, compares to the original Starbucks Pumpkin Spice Latte; but, luckily I found a great recipe that is even better than the Starbucks recipe (as it contains a real pumpkin instead of a pumpkin spice syrup) so, now, I can make my favourite lattes at home, and I am very happy to share it with you also.

This is my version adapted from this recipe. I usually make a big batch using 10 tablespoons of pumpkin pyre and proportional ammount of pumpkin spice, and it can be refrigerated up to a week.
Ingredients for 2 drinks:

2 tablespoons fresh pumpkin pyre or canned pumpkin
1/2 teaspoon pumpkin pie spice,
Freshly ground black pepper
2 tablespoons sugar
1 tablespoons pure vanilla extract
400 ml whole milk
1 to 2 shots espresso ( or about 1/2 cup of very strong filter or instant coffee)
100 ml heavy cream, whipped – optional

Heat the pumpkin and spices: In a small saucepan over medium heat, cook the pumpkin with the pumpkin pie spice and a dash of black pepper for 2 minutes or until it’s hot and smells cooked. Stir constantly.
Stir in the sugar: Add the sugar and stir until the mixture looks like a bubbly thick syrup or a paste (it depends from the quality of the pumpkin).


Warm the milk: Whisk in the milk and vanilla extract. Warm gently over medium heat, watching carefully to make sure it doesn’t boil over.
Blend the milk: Carefully process the milk mixture with a hand blender or in a traditional blender (hold the lid down tightly with a thick wad of towels!) until frothy and blended.
Mix the drinks: Make the espresso or coffee and divide between two mugs and add the frothed milk. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired.

Latte me Ereza Kungulli (Pumpkin Spice Latte)

Per dy pije nevojiten:

2 luge gjelle pyre kungulli
Gjysem luge te kafes *ereza kungulli (pumpkin spice) plus dhe ca per dekorimin siper lattes
Piper i Zi- i bluar aty per aty- shume pake
2 luge gjelle sheqer
1 luge gjelle ekstrakt i vertete vanile (ose dy qeska sheqer vanille)
400 ml qumesht
1 ose 2 hudhje (shots) espresso (ose 1/2 filgjani instant kafe ose filter kafe e pregaditur shume e forte)
100 ml ajke te embel (whipping cream), shkopinje kanelle- opcionale

*Reqeta per Ereza Kungulli (Pumpkin Spice) nese nuk e gjeni te gatshme:

1 luge gjelle – kanelle
2 luge te volga caji – xhenxhefil i bluar
Gjysem luge te vogel caji – arez muskati e bluar
Gjysem luge e vogel caji -allspice (eshte kombinim i pipernave)
Gjysem luge e vogel caji- karanfil i bluar

Kungulli vendoset ne nje ene dhe nxehet ne temperature mesatare, i shtohet Ereza Kungulli (Pumpkin Spice) dhe pakez biberi i zi i bluar fresket, zihet edhe 2 minuta ose me teper deri sa te konsideroni se i vie era mire. Perzihet vazhdimisht me luge druri.

I shtohet sheqeri, dhe zihet keshtu derisa masa te behet sikurse sirup i trashe ose mase e trashe (varet nga lloji i kungullit qe e keni)

I shtoni qumshtin dhe ekstraktin e vanilles (ose sheqerin e vanilles) dhe e perzieni deri sa qumshti te nxehet.

Perzierjen e nxehte e kaloni ne blender tradicional (ashtu qe siper kapakut te blenderit tradicional e vendosni nje pecet te trash gjate perpunimit qe te mbroheni nga masa e nxehte (ose e perzieni me stick blender), dhe e mbani keshtu deri sa masa te perzihet dhe te trashet paksa.

Kjo mase pastaje hudhet siper espresso-s se pregaditur me pare ose ne mungese te makines expresso te pregaditet kafe filter e forte ose nescafe e forte.

Siper (opcionale) e dekorojme me shkumen e ajkes se bardhe, shkopinje kanelle, dhe e sperkasim me *Erez Kungulli.
Ju befte mire dhe kenaquni me shijen qe ju ofron kjo pije dimerore.

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