Easiest Pumpkin Spice Latte Ever

You are about to be introduced to one of the greatest things ever. A friend told me about this, and SHE got it from the lady who works at Trader Joe's, who probably was told about this by her cousin Louisa, thrice removed, on her mother's side of the family.

Or probably not.

Moving on.

We're talking about the world's easiest way to make a pumpkin spice latte: coffee plus pumpkin ice cream. I've tried countless versions of homemade pumpkin spice lattes and they either tasted goopy from the pumpkin or chalky from the spices. This is the winner to me. And it's a no brainer to make.

But let's be real for a moment.

Nothing can compare to a Starbucks Pumpkin Spice Latte. It's awesome. How do they do it? Starbucks puts magic in their lattes. Plain and simple. And then they stir it with the horn of a unicorn that's been dipped in sugar while we're busy checking our iPhones. That's how. And that's why one grande pumpkin spice latte costs almost $5. Never mind the fact that a half gallon of ice cream is somewhere around $3.50, and we could get two 1/2 gallons of ice cream for the cost of two Starbucks grande lattes.

So my disclaimer: nothing will taste as awesome as a Starbucks pumpkin spice latte. But here's how to make the world's easiest pumpkin spice latte that's pretty stinking enjoyable.

Get yourself some pumpkin ice cream and drop a scoopful into a mug. Make sure to pick your favorite mug. It makes your latte taste even happier. Clearly, I have chosen the mug that announces my age to the world.

I scooped 1/4 cup of ice cream into my mug, but you can use more if you want. I'm using Edy's Pumpkin ice cream. I also may or may not have also tried it with Trader Joe's pumpkin ice cream and may or may not have had a hard time drinking it down once I realized that a 1/2 cup of their pumpkin ice cream has 250 calories and 10 grams of fat per half cup and is the calorie/fat equivalent of a McDonald's hamburger. But whatever ice cream you use is totally up to you and your conscience.

Don't you judge me.

I know.

I need to clean the microwave.

Pop your mug into the microwave and nuke it for about 45 seconds or until the ice cream is just melted.

Now brew yerself some coffee. I can't do caffeinated coffee shocker, so I chose a strong decaf. Since we have a new faincy schmaincey Keruig machine (which my landlords AKA my parents the people who birthed me got for free by saving up their credit card points!), I did a single cup serving that equated to 3/4 cup of hot coffee. Oh, and here's a tippity-tip from me to you: if you're using a regular coffee maker, sprinkle some pumpkin pie spice (or some cinnamon, a little nutmeg, cloves, and ginger) over the coffee grounds before you brew your coffee. Now you've got your own pumpkin spice coffee. Boom.

There's this thing that happens when the coffee is dripped in the mug. It makes the ice cream foam and just the right amount mixes with the ice cream, and then there's this layer of pumpkin ice cream milky frothy foam goodness.

See what I mean? Gorgeous. Delicious. Happiness.

You try it and you tell me how it works for you.

Scoop of ice cream, melted in the microwave, topped with coffee = awesome latte.

Vanilla ice cream?

Yes.

Chocolate ice cream?

You betcha.

Coffee ice cream?

You're living on the edge.

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Servings: 1, made with Edy's Pumpkin Ice Cream
Serving Size: 1/4 cup ice cream and 3/4 cup hot coffee

Calories: 55 | Fat: 1.75  |  Carbs: 9  |  Fiber: 0  |  Protein: .5
Sugars: 7  |  Sodium: 32.5

{1 WW Points+}