Here's a yummy fall drink recipe from RachelR.
Anyone who enjoys pumpkin spice lattes from Starbucks will like these. I used real pumpkin in mine. I think this recipe is neat since you can get pumpkin in India. If you have some allspice and vanilla, you're good to go. I frothed the milk mixture with a whisk and it turned out really foamy. We have an espresso machine, but this recipe tells you how to do with regular coffee.
Pumpkin Spice Latte
makes 1-2 servings
Ingredients:
2 cups milk
2 tablespoons canned pumpkin OR 1 teaspoon of Torani Pumpkin Spice Syrup (your choice)
2 tablespoons sugar or sugar substitute - you can halve this amount
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don't have an espresso machine.)
Directions:
In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don't have a blender, don't worry about it - just whisk the mixture really well with a wire whisk.
Pour into a large mug or two mugs. Add the espresso on top.
Optional: Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.
Megan's Note: I was making this with cinnamon and a bit of nutmeg, because I didn't have any pumpkin pie spice. But I found that the powdered spice doesn't dissolve well and makes the coffee a bit grainy. So I started heating the milk with a cinnamon stick and some cloves, then straining it out. This worked great and made the flavor intense and smooth!
Pumpkin Spice Latte
makes 1-2 servings
Ingredients:
2 cups milk
2 tablespoons canned pumpkin OR 1 teaspoon of Torani Pumpkin Spice Syrup (your choice)
2 tablespoons sugar or sugar substitute - you can halve this amount
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don't have an espresso machine.)
Directions:
In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don't have a blender, don't worry about it - just whisk the mixture really well with a wire whisk.
Pour into a large mug or two mugs. Add the espresso on top.
Optional: Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.
Megan's Note: I was making this with cinnamon and a bit of nutmeg, because I didn't have any pumpkin pie spice. But I found that the powdered spice doesn't dissolve well and makes the coffee a bit grainy. So I started heating the milk with a cinnamon stick and some cloves, then straining it out. This worked great and made the flavor intense and smooth!
No comments:
Post a Comment