On Friday’s News 4 Tucson’s Cooks, Buckelew Farm Owner Laurie Buckelew made Pumpkin Spice Latte.
2C milk (2% or whole milk are best)
2T fresh pumpkin puree
1-3T sugar (you can adjust this depending on how sweet you like it)
1T vanilla extract
½ t pumpkin pie spice
½ C strong hot coffee
Whipped cream, for serving
Add milk, pumpkin puree and sugar to a saucepan over medium heat. Heat until hot and steaming but do not let it boil. Remove the saucepan from the heat and whisk in the vanilla, pumpkin pie spice and the coffee.
Divide the mixture between two mugs. Top with whipped cream and a sprinkle of pumpkin pie spice.