Day 293.Skip the coffee house today and make pumpkin spice lattes at home. This recipe really does taste like the real thing----even though it doesn't leave a fluorescent orange stain when you dribble it down your sweater.
updated 11/23: I just learned that the coffee house Pumpkin Spice Lattes are not gluten free. Yet another reason to make them at home!
The Ingredients.
adapted from Taste of Home's Halloween 2008 edition
--2 cups milk (I used 1%)
--2 T canned pumpkin
--2 T white sugar
--2 T vanilla (not a typo. it asks for tablespoons)
--1/2 tsp pumpkin pie spice
OR: 1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, and a teeny tiny pinch of ground ginger
--1/2 cup brewed espresso or 3/4 cup strong brewed coffee
--garnish with whipped cream (optional)
The Directions.
This will make enough for 2 people to have a big mug with a bit leftover. If you are having friends over, adjust the recipe accordingly. I used a 4-quart crockpot, but as small as a 1.5 quart will work with these amounts.
Add the coffee/espresso and milk to the crockpot. Whisk in the pumpkin, spices, sugar, and vanilla.
Cover and cook on high for 2 hours if everything is cold. Whisk again.
Ladle into mugs, and garnish with whipped cream and additional cinnamon. I added a cinnamon stick to be fancy.
(if I rinse it off, can I re-use it? It seems wasteful to toss.)
The Verdict.
Adam and I really enjoyed these. We had them for breakfast yesterday, and the kids were jealous.
It would be fun to put this out for the adults at a Halloween party, holiday gift-wrapping party, or to serve guests while you're waiting for the turkey to cook.
I'm thinking of making some pumpkin cookies with the leftover canned pumpkin.
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