When I was writing The Diva Spices It Up, one of our caregivers arrived in a good mood and declared that all was right with the world because Pumpkin Lattes were back. I felt like it was a little bit early for Pumpkin Lattes, after all, it's the last day of August. But where I live, the brutal heat has already left and I'm seeing ads for pumpkin everything.
This is not a copycat recipe, meaning I didn't buy endless Pumpkin Lattes and try to figure out what was in them. But I did use taste testers and five out of five gave it two thumbs up. It's super easy to make. Almost a dump recipe. You do have to whisk to combine everything. Heat. but don't scald the milk.
You can beat whipped cream in a mixer, but when I make a cup or less, I use the whisk attachment on my handy dandy immersion blender. I love it! So much less to wash!
This recipe makes enough for two normal-sized mugs but it doubles very easily if you need more.
2
cups 2% milk
½
cup canned pumpkin
¼
cup packed brown sugar
½
teaspoon cinnamon
⅛
teaspoon nutmeg
Pinch
of cloves
1
teaspoon vanilla
Place
milk, pumpkin, brown sugar, cinnamon, nutmeg, and cloves in a large pot and
whisk together. Heat until the brown sugar is melted and everything is
combined. Stir in the vanilla. Pour into individual mugs and pipe sweetened
cream on top. Sprinkle with just a hint of cinnamon.
Sweetened
Cream
1
cup heavy cream
⅓
cup powdered sugar
1
teaspoon vanilla
Beat
the heavy cream until it begins to take shape. Add the powdered sugar and
vanilla and continue to beat until the cream holds a firm shape.
1/4 cup pumpkin |
Add spices. Could this be easier? |
Clever you!
ReplyDeleteWhat? No coffee in it? Interesting.
Hah! I've read that some of the coffee places initially made it without pumpkin!
DeleteI will most likely try this. I have canned pumpkin that needs to be used. Now, I just need heavy cream. bluedawn95864 at gmail dot com
ReplyDeleteI hope you like it, Bonnie. I think it's delicious.
Delete