Pumpkin Spice Latte

 Pumpkin Spice Latte

As it is autumn in the States, my personal Facebook feed is full of all things fall.
Apple picking, jack-o-latern carving, cider donut eating, maple sugar candy making, and of course pumpkin spice anything and everything.
Last time I made the trek to America, a can of pumpkin puree came back to Australia with me.
As I only had one can I ummed and ahhed about what to make with it…pumpkin pie, pumpkin cheesecake bars, pumpkin sugar cookies, pumpkin french toast.
I ended up making pumpkin spice lattes.
The promise of a pumpkin spice latte makes me not mind getting out of bed in the morning.
I may have also made a few iced pumpkin spice lattes to help me endure a few particularly long afternoons.

These pumpkin spice lattes are a bit labour intensive.
But they are worth it!
And once you have all the of components made, the lattes are easy to assemble.
Everything keeps in the fridge and everything can be used in other ways…I have been inhaling my pumpkin pie porridge every morning.

First, make your spice mix.

1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Mix all the spices together.

Then, cook your pumpkin.

1 can (about 1 cup) pumpkin puree
4 teaspoons spice mix
1/2 teaspoon ground black pepper
1/4 cup sugar
Heat the pumpkin, the spice mix, and the pepper together in a saucepan over medium heat.
Add the sugar.
Stir constantly and cook until hot.
Adjust spices, pepper, and sugar to taste.

Finally, make your latte.
1 cup very strong coffee (I made the French Press equivalent of espresso)
2 cups whole milk
2 tablespoons pumpkin puree
1 teaspoon vanilla extract
whipped cream
leftover spice mix
Divide the coffee between two mugs.
Add the pumpkin puree and vanilla extract to the milk and heat and froth as you normally would.  I probably could have done this in my Thermomix but I used my Aldi milk frother…you could also use a microwave or a stove and some sort of blender or a whisk.
Add the frothed, flavoured milk to the mugs.
Top with whipped cream and sprinkle with spice mix.
It is best enjoyed alone, in a comfortable chair, with a good book or a magazine.
To make a cold version, I let the coffee cool, poured it over some ice, added the pumpkin and vanilla extract to the milk, and frothed it without heating it.
Lots of whipped cream, a dash of spice, a straw, and I was ready to tackle dinner time, bath time and bed time!

If you don’t have a can of pumpkin puree don’t despair!
You can either suck up to any American friends in hopes that they might have a can in their pantry, you can order you own can from USA Foods, or you can puree your own pumpkin.

I am planning on making these again…to sip as I savour a piece of Thanksgiving pecan pie!