Remove it from the heat and stir in 1 teaspoon of vanilla extract. Stir together and heat for about 5 minutes, until it's just starting to bubble. Since the milk is sweetened, you don't need to add any more sugar to the mixture. Put a whole can (14 oz) of condensed milk in a medium saucepan over medium-low heat, along with a cup of pumpkin puree, 1 tablespoon of pumpkin pie spice, and ¼ tsp salt. But it's really hit or miss for me to see that in my local grocery store, so I've made this sauce with regular sweetened condensed milk, too, and that works just fine. If you can find fat-free sweetened condensed milk, use that. Starbucks claims their sauce is made with condensed skim milk, sugar, pumpkin puree, and natural flavors. This pumpkin spice sauce is known to be the most similar. Or you can feel free to purchase a sauce instead. I've previously made more of a syrup for my pumpkin spice sauce, but after seeing the ingredients for their new drink version, I've changed my recipe up (you can still see the old recipe in my Pumpkin Cream Cold Brew recipe - use the sauce recipe there if you want a more syrup-type sauce). That means not just in taste, but also in ingredients. I always try to make my Starbucks copycat recipes as true as they can be to the actual drinks at the coffee shop.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |