Meanwhile, on the foodie front, you can always find someone in this Big Apple trying to claim the title for the world’s best edible, like...the world's best pizza, for instance, or cheesecake, or Cronut.
Our warmest wishes to you all!
🎃 Pumpkin Spice Latte
by Cleo Coyle
Yields: 1 serving
Ingredients
2 teaspoons pumpkin purée (canned is fine)
1/4 teaspoon pumpkin pie spice (*see my spice note)
1/4 teaspoon pure vanilla extract
1½ teaspoons granulated sugar
1 shot (3 tablespoons) hot espresso or double-strength coffee (**see my coffee note)
2/3 cup cold milk
Cinnamon stick
Whipped cream and a bit more pumpkin pie spice (for topping)
Directions:
Step 1: In an 8-ounce mug combine pumpkin purée, 1/4 teaspoon pumpkin pie spice, vanilla extract, and sugar. Pour the hot espresso (or double-strength coffee) into the mug. Stir well to blend the flavors.
Step 2: Froth up the milk using an espresso machine steam wand. OR simply warm the milk in a saucepan over very low heat (do not allow milk to boil or you’ll get a scorched taste) and then froth with a whisk, hand blender, or electric mixer.
Step 3: Using a spoon, hold back the foam in your pitcher or saucepan as you pour the steamed milk fluid into the hot espresso. Add a cinnamon stick and stir to mix the flavors. Top with foamed milk, whipped cream, and a sprinkling of pumpkin pie spice.
*SPICE NOTE: Pumpkin pie spice is available in most grocery store spice sections. To make your own, simply mix the following ground spices for 1 teaspoon of pumpkin pie spice: 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon ground allspice or ground cloves, and 1/8 teaspoon ground nutmeg.
**COFFEE NOTE: To make double-strength coffee in an automatic drip coffee maker, French press, or pour-over cone, double the amount of ground coffee that you would normally use. For example, instead of 2 tablespoons of ground coffee per 6 ounces of water, use 4 tablespoons and...
PUMPKIN ON ICE IS NICE: Try freezing some leftover pumpkin puree in ice cube trays. Now you can pop some cubes out and microwave them in a mug whenever you feel like whipping a nice, warm cuppa pumpkin spice joy. Or...
FROZEN LATTE JOY: create a frozen version of this pumpkin spice latte drink by freezing some double-strength coffee or espresso in ice cube trays and putting them in a blender with the rest of the ingredients (along with those pumpkin puree cubes from the previous tip). You can even splash in some Baileys for a chilly pumpkin spice holiday cocktail. Experiment at will, and happy fall, everyone!
Or, thanks to a ginormous Elf...
The World's Best Cup of Coffee!
☕ 🎃 ☕
Okay, I admit it, today's recipe may not produce the World's Best Copycat Starbucks Pumpkin Spice Latte, but it's pretty darn good. Even better, you can make this one at home, with your own ingredients, and save a little money.
You can also control the amount of sweetness and whipped cream in case you’re counting calories and not actually putting that off until after the New Year (like the rest of us).
 |
Cleo Coyle writes two bestselling mystery series with her husband. To learn more, click here. |
🎃 A Recipe Note from Cleo
With this recipe, you can whip up a pumpkin spice latte in your own kitchen, with or without an espresso machine. While some coffeehouses use only pumpkin spice syrup, we like to use real pumpkin. The flavor from the real pumpkin tastes more natural and creates a lovely drink. We hope you enjoy it.
Our warmest wishes to you all!
~ Cleo
To download a PDF of this
recipe that you can print,
save, or share, click here.
🎃 Pumpkin Spice Latte
by Cleo Coyle
Yields: 1 serving
Ingredients
2 teaspoons pumpkin purée (canned is fine)
1/4 teaspoon pumpkin pie spice (*see my spice note)
1/4 teaspoon pure vanilla extract
1½ teaspoons granulated sugar
1 shot (3 tablespoons) hot espresso or double-strength coffee (**see my coffee note)
2/3 cup cold milk
Cinnamon stick
Whipped cream and a bit more pumpkin pie spice (for topping)
Directions:
Step 1: In an 8-ounce mug combine pumpkin purée, 1/4 teaspoon pumpkin pie spice, vanilla extract, and sugar. Pour the hot espresso (or double-strength coffee) into the mug. Stir well to blend the flavors.
Step 2: Froth up the milk using an espresso machine steam wand. OR simply warm the milk in a saucepan over very low heat (do not allow milk to boil or you’ll get a scorched taste) and then froth with a whisk, hand blender, or electric mixer.
Step 3: Using a spoon, hold back the foam in your pitcher or saucepan as you pour the steamed milk fluid into the hot espresso. Add a cinnamon stick and stir to mix the flavors. Top with foamed milk, whipped cream, and a sprinkling of pumpkin pie spice.
*SPICE NOTE: Pumpkin pie spice is available in most grocery store spice sections. To make your own, simply mix the following ground spices for 1 teaspoon of pumpkin pie spice: 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon ground allspice or ground cloves, and 1/8 teaspoon ground nutmeg.
**COFFEE NOTE: To make double-strength coffee in an automatic drip coffee maker, French press, or pour-over cone, double the amount of ground coffee that you would normally use. For example, instead of 2 tablespoons of ground coffee per 6 ounces of water, use 4 tablespoons and...
PUMPKIN ON ICE IS NICE: Try freezing some leftover pumpkin puree in ice cube trays. Now you can pop some cubes out and microwave them in a mug whenever you feel like whipping a nice, warm cuppa pumpkin spice joy. Or...
FROZEN LATTE JOY: create a frozen version of this pumpkin spice latte drink by freezing some double-strength coffee or espresso in ice cube trays and putting them in a blender with the rest of the ingredients (along with those pumpkin puree cubes from the previous tip). You can even splash in some Baileys for a chilly pumpkin spice holiday cocktail. Experiment at will, and happy fall, everyone!
 |
Watching Fall Leaves Fall with Our Cat Nemo & the Pumpkin |
