Pumpkin Spice Creamer - Caity


I feel like I can't get enough pumpkin spice lattes lately. I will wake up early to get to Starbucks so I can get my fix before work. Then my mom sent me this recipe from the website, The Kitchn, and not only does it save me money but it gets me an extra 15 minutes of sleep which is amazing! 

You can use the pumpkin spice mix right away and make 2 lattes, or what I did was make 1 latte right away (yum!) then put the rest in the fridge and used it the next morning. 

makes 1 to 2 servings

what you'll need:

2 cups milk
2 Tbsp canned pumpkin
2 Tbsp sugar or sugar substitute
2 Tbsp vanilla extract (yes tablespoons!)
1/2 tsp pumpkin pie spice, plus more to garnish
1-2 shots espresso or 1/2 cup of strong brewed coffee
whipped cream to garnish (optional)

In a saucepan, whisk together milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. 

Remove from heat and stir in vanilla and pumpkin spice. Whisk the mixture with a wire whisk to make slightly foamy (or you could carefully transfer it to a blender but don't burn yourself!). 

Pour into two mugs and add the espresso or coffee on top. 

Top with whipped cream and sprinkle with pumpkin pie spice or cinnamon. 

1 year ago: Coffee Cake Muffins, Caprese Salad

Comments

Post a Comment

Popular posts from this blog

The Orange Sauce (aka Crack Sauce) - Cathy

Image
So, there's a story behind the name of this amazing, addicting sauce...The recipe itself comes from a wonderful cookbook by a San Francisco Bay area restaurant of the same name, "Tacolicious", available here --and I highly recommend getting it! Among many other wonderful recipes, I was thrilled to see in there one for a sauce "modeled after what is called nothing sexier than 'The Orange Sauce' by the devoted regulars of La Victoria taqueria in San Jose, California."  Having been to that restaurant with Keegan and Jaymie before, and yes, having found the sauce--and the tacos--to be highly addicting (hence the second name, "Crack Sauce") I was so excited to try the recipe! As it says in the cookbook, it is such a surprise to find that this creamy sauce actually has no cream in it; just oil that is emulsified in the blender with the other ingredients that gives it such a wonderful texture.  Absolutely brilliant.  And so very addicting.  It&
Read more

Buttery Snickerdoodle Cake - Erin

Image
  This amazing deliciousness is from the Smitten Kitchen cookbook by Deb Perelman ( here ) and I recently made it to take to a Superbowl party where it very quickly vanished.  It's basically like a giant snickerdoodle that's cooked perfectly so it's chewy and gooey and amazing!  My only alteration was that I did more of the cinnamon sugar topping because it's so delicious, so you could scale that back if you want. what you will need cookie base: 8 Tbsp unsalted butter , room temperature 1 1/2 cups flour 1 tsp cream of tartar 1/2 tsp baking soda 1/4 tsp table salt 3/4 cup sugar 1 large egg 1/4 cup milk gooey layer: 1/4 cup corn syrup 1/4 cup half-and-half 1 Tbsp vanilla extract 12 Tbsp butter , room temperature 1 cup sugar 1/4 tsp table salt 1 large egg 1 1/4 cups flour topping: 3 Tbsp sugar 2 tsp ground cinnamon
Read more

Grilled Lemon Chicken Salad - Erin

Image
I've just been out of town, which means my boyfriend has only stayed alive thanks to Del Taco and Burger King.  When I came home he requested "something light" for dinner, so this popped into my head.  It's a delicious, fresh-tasting, crunchy, lemony salad from Barefoot Contessa.  Our mom was introduced to it by her friend Liz Owens, and our mom gives her great credit for finding such a fabulous and aesthetically pleasing salad!  Erik gives it credit for being "really, really good." what you will need
Read more