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Pumpkin Spice Latte

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With fall comes pumpkin, and now a days pumpkin everything. Anthony Bourdain would be very disappointed with this recipe, but the fall lover in me has to make it. Plus a homemade pumpkin spice latte has nothing to do with all the pre-made pumpkin recipes. I am a sucker for pumpkin recipes so I am jumping on the bandwagon with a classic fall drink recipe. The warmth and creaminess of a latte is something I crave first thing in the morning. Don't you just love it???

I have never really liked to drink milk or the flavor, just not a fan. When you add some spices, pumpkin, whipped cream and espresso well how can I say no. This recipe is a bit more on the spice side than the sweet side. A latte is an Italian coffee drink. It is an espresso with steamed milk. It's named a latte because of the amount of milk used for the drink. It is heavier on the milk than other coffee drinks. Latte in Italian means milk. 

 When you add too much sugar to a pumpkin spice latte you mask the flavors of the warming fall spices. Also making it unhealthy, which is another reason I much prefer a homemade version. A creamy warm latte in the morning is just the ticket with the weather changing to a cooler crisp temperature. This is the time of year to enjoy everything cinnamon and spices like ginger, all-spice, and nutmeg. The spices not only are delicious, but they are very very very good for our health. So enjoy a scrumptious homemade pumpkin spice latte to start the day! 

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Recipe 

Yields 2 servings 

Time 5-8 minutes 

Ingredients

2 espressos 

1 cup whole milk or 2% milk

1/4 cup heavy cream - whipped 

2 heaping tablespoons pumpkin puree

2 teaspoons ground cinnamon - plus more for garnish 

1/4 teaspoon ground all-spice 

A pinch of nutmeg

2 tablespoons cane sugar 

Directions:

1. In a saute pan over medium heat add the pumpkin puree and spices and mix together for a minute and then turn to low. Let this sit for another 1-3 minutes. Whisk in the sugar and then turn off and let it sit. 

2. Meanwhile whisk together the heavy cream until stiff peaks are formed. This takes about 4-5 minutes with the stand mixer on high. 

3. Heat the milk and then use a milk foaming machine to create milk foam. Separate the milk with the foam, by pouring the milk in with the pumpkin puree and spices. Whisk together. 

4. To prepare: first add the espresso, then the mixed milk with pumpkin, top with the milk foam, garnish with fresh whipped cream and a garnish with cinnamon. 

Cheers to your pumpkin latte!!! 

*** You can also make the day before and keep in the fridge and warm in the morning and dollop with fresh cream.***

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