Fall is in the air which makes me happy, and I’m attending the Portland VegFest this weekend with my son, daughter and son-in-law which makes me very happy. I’ve been waiting all year for this event, and I’ll be listening to key-note speakers like nutritionist, Dr. Joel Fuhrman, M.D. and author of Eat To Live, Eat To Live Cookbook and the End of Dieting. So, over the next few weeks, get ready for me to start sharing all that I learn about nutrition, exercise, new recipe ideas and how to continue to put our health as a priority in our lives!
Since I’m pretty excited to see all my children this weekend, I wanted to surprise them to a delicious, homemade treat. And so I thought what would be more fun than homemade, “real” Pumpkin Spiced Lattes! So every morning this week I’ve been playing around with some oh, so delicious versions; and I’m really pleased with what I have to share with my loved ones. They take no time to prepare and the taste is incredible. My son has a French press coffee maker so we’ll have some fun together in the kitchen.
So here’s how to make a spicy, frothy, pumpkin spiced latte with REAL pumpkin and what’s better than real food?
Homebrewed Pumpkin Spiced Lattes
Makes 2 servings
Get all of your equipment and ingredients together. You will need: A small saucepan, wooden spoon, whisk, blender, strongly brewed coffee or espresso maker.
- 2 cups of soy or almond milk
- 2 tablespoons canned pumpkin
- 1 tablespoon maple syrup or organic palm sugar (my taste buds, and my family’s, are satisfied with less sugary food items. You may wish to increase sweetener to 2 tablespoons. I was satisfied with one).
- 1¼ tablespoons non-alcoholic, pure vanilla extract
- ¾ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- Freshly brewed espresso or strong coffee
In a small saucepan, combine the pumpkin and the spices and cook on medium-high heat. Bring to a boil and cook for 2 minutes, stirring constantly. Add the sugar stirring until the mixture becomes a thick, bubbly syrup. Next, whisk in the milk and vanilla. Warm gently over the medium-heat watching carefully so it does not boil over. Gently pour the mixture into a blender and blend on high until well blended and frothy. Pour enough of the frothy blended milk to fill about half of your coffee mugs, add your favorite strongly brewed coffee and sprinkle with a dusting of cinnamon or nutmeg.
Now, sit back and enjoy the wonderful feelings of fall. Maybe try it with some freshly baked zucchini bread or apple muffins. Ahhhh, I do love fall.
Before I close, you will be pleased to know you can make this up ahead and store in the fridge. It tastes just as awesome. Just be sure to blend the spices and pumpkin that settle on the bottom of the container.