It’s that time again. Temperatures are cooling off and the leaves are starting to change color and fall from the trees. Fall means everything pumpkin, apple or squash. It means shorter days and cooler nights. North of the Fort it means Apple Festival next weekend. I can’t wait! Next Sunday’s post will tell you all about it.
My first pumpkin recipe is the pumpkin spice latte or PSL. There’s an unwritten rule that you must have at least one PSL each fall. I don’t care for sweet coffee. It makes me gag. The pumpkin and the spices in this drink offset the sugar that’s added. Put on a pot of coffee and let’s toast to Fall.
Makes 4 servings
Fresh brewed coffee
1 cup milk
2 Tbs. canned pumpkin purée
2 tsp. brown sugar
1/2 tsp. pumpkin pie spice, plus more for sprinkling on top
2 tsp. vanilla
4-8 Tbs. half and half
Granulated sugar, if desired
Canned refrigerated whipped cream such as Redi Whip
Cinnamon stick for garnish, if desired
Measure the milk into a large (at least 1 and 1/2 cup capacity) microwave safe measuring cup. Add the pumpkin, brown sugar, pumpkin pie spice and vanilla. Mix well to combine all ingredients. Microwave on high for 1 1/2 to 2 1/2 minutes until hot and frothy. Watch carefully so it doesn’t bubble over and make a hot mess in the microwave. Mix once again. Pour a generous 1/4 cup of the milk mixture into each of 4 mugs. Pour approximately 3/4 cup of hot coffee in each of the mugs. Add 1-2 Tbs. half and half to each cup. Taste to see if more sweetness is needed. Add desired amount of granulated sugar to each cup. Stir to combine. Top with swirls of whipped cream and a sprinkle of pumpkin pie spice. Insert cinnamon stick if desired. Enjoy!
Wishing you love, laughter and cake,