Food Geek Friday: Pumpkin Spice Latte
I hope everyone had a fabulous Thanksgiving! I know I have so much to be thankful for and mine was particularly fantastic this year. Of course with Thanksgiving comes the leftovers. The following recipe is perfect for leftover pumpkin puree and the cooler weather. Admittedly, one of my favorite signs of fall (since I need other signs rather than the weather in Texas) is the release of Starbucks pumpkin spice latte. I tend to drink my weight in these every year. Since this year I've been trying to eat more unprocessed foods and avoid things that don't come naturally in food, it puts a damper in my pumpkin spice drinkage.
Until I came across this recipe.
Unfortunately, I don't remember where I first saw it so I can't properly attribute. I didn't even write it down...just glanced and the ingredients and went. All of the following is according to taste. I do, however, recommend that you make the pumpkin milk too sweet to drink on it's own. It'll be perfect once you mix it into the coffee.
- Strong coffee
- 1/4 cup pumpkin puree (can use more for more pumpkin flavor)
- pumpkin pie spice
- vanilla extract
- maple syrup or sweetener of choice
- 1 cup milk (or milk substitute. I use homemade almond milk.)
- Brew a pot of coffee a little stronger than you normally would.
- While the coffee is brewing, blend remaining ingredients in a blender until smooth to create a pumpkin milk.
- Pour coffee and pumpkin milk into a cup and enjoy. (I recommend heating up the milk a little bit before pouring so your coffee doesn't cool off too soon.)
If you like, you can top with whipped cream and nutmeg. If there is leftover pumpkin milk, it will keep for a couple of days. The spices separate so you'll want to shake it up before using.