Fall is finally in full swing here in San Diego after that September heatwave where we had temperatures that went up to about 110 degrees. That was sweaty time, now it’s sweater time! …and time for some yummy hot beverages. I usually drink a variety of teas from our budding tea collection, but I miss coffee now and then, especially seasonal coffee drinks. At times, I like going to local coffee shops and sometimes even Starbucks to get my fix, but I don’t like all that sugar and having to spend too much $$$$ on a drink. Like one comedian said, “You think I want to stand in line at Starbucks and spend that much money everyday? I would rather learn how to make that **** myself!”
Update: Last week or so, there have been some reports that there was a pumpkin pie spice latte shortage. Apparently, it has been averted: http://chicagoist.com/2012/10/10/pumpkin_spice_latte_shortage_averte.php
Here, I’m giving you that option to make it your way! Below, is a base recipe. Tweak it to your taste.
To make 1 hefty serving,
- 2 tablespoons pureed pumpkin, either canned or homemade
- 1 teaspoon vanilla extract (optional, though I think it is better with it)
- 1/4 teaspoon pumpkin pie spice (here’s a great recipe for making your own pumpkin pie spice: http://www.mybakingaddiction.com/pumpkin-pie-spice-recipe/)
- 1 cup milk (can be any type of milk you prefer such as whole, 2%, soy, almond, hemp, etc.)
- 1/4-1/2 cup coffee, I used decaf coffee (Swiss water decaffeinated) and brewed it using the press method
- Stevia or any other sweetener to taste (I’ve used honey and it works well)
Using a blender, ninja, immersion blender, magic bullet or your favorite blender-type appliance, blend the first 4 ingredients until smooth. Because there is pumpkin puree, it will settle on the bottom. If you don’t mind the texture of the puree, you can omit blending the mixture. I don’t mind drinking the pumpkin so I skipped it.
In a saucepan, heat the mix and the coffee. Whisk it sometimes. Remember Devo’s “Whip it?” Well, now you want to “Whisk it! Whisk it real good!” haha
Heating the mixture develops the flavors and really infuses the pumpkin flavor and spices. You just need to heat it until it steams. You don’t need to boil it. Just be gentle. lol
If you want to make sure your drink is smooth, strain it. But if you want a more pronounced pumpkin flavor and like the pumpkin bits, leave the pumpkin in. I prefer the latter.
Pour it in a tall cup and top it with some whip cream or foamed milk then sprinkle a little pumpkin pie spice or cinnamon. Or, put some caramel syrup in there. However fancy you want! What’s your favorite fall drink?
- Roasted Almonds with Pumpkin Pie Spice & Honey (thehappyhousewife.com)
- Pumpkin Pie Vi-Shake (talesofinspiration.wordpress.com)
- Skinny Pumpkin Desserts – Pudding, Pie, Ice Cream and Popsicles (busyvegetarianmom.com)
- Crustless Pumpkin Pie in a Mug (collegiateculinaire.wordpress.com)
- Pumpkin-Full Recipes (katieept.com)