Wednesday, October 2, 2013

Pumpkin Spice Lattes.... Oh my...

Fall is officially here so today I'm going to share with you my absolute favorite latte recipe.   This comes from the Pillsbury website but can also be found at the Betty crocker site.  Whenever I make pumpkin bread,  I usually use half of the canned pumpkin and save the rest for making lattes.   You can store your leftover canned pumpkin for several days in the refrigerator in an airtight container.Try it out and let me know what you think.   Trust me,  you are gonna love it.   You can thank me later.  ;-)

# of ingredients 6-9
prep time 10 Min
total time 10 Min
Servings # 2

2 cups milk (I use 2%)
2 tablespoons canned pumpkin (not pumpkin pie mix)
1 to 2 tablespoons sugar (to taste)
1/2 teaspoon pumpkin pie spice (or see below how to make your own pumpkin pie spice)
1 tablespoon vanilla
1/2 cup hot brewed coffee (I make mine strong)

*Garnish, if desired:
   Whipped cream
   Dash pumpkin pie spice
   2 cinnamon sticks

1)   In 2-quart saucepan, heat milk, pumpkin and sugar over medium heat until hot (do not boil). Remove from heat. Stir in 1/2 teaspoon pumpkin pie spice, the vanilla and coffee.
2)   Pour into 2 large mugs. Garnish each with whipped cream, dash pumpkin pie spice and a cinnamon stick.

**Expert Tips:
Allow the Pumpkin-Spice Latte to cool, and serve over ice for a cold version.

(If you do not have pumpkin pie spice at home, make your own by combining 1 tablespoon of ground cinnamon, 2 teaspoons of ground ginger and 1/2 teaspoon of ground nutmeg. This will make about 2 tablespoons of pumpkin pie spice mix.)

1 comment:

(Ignore the robot caption feature and just click submit for your comments. It's a blogger glitch) I appreciate each and every comment. Thank you so much!