Monday, September 20, 2010

Pumpkin Spice Latte

Although it is still technically summer, Starbucks has brought back its Pumpkin Spice Latte. It's so full of sugary tastiness, it's one of the only ways I can tolerate Starbucks coffee. Checking out Make it Fast, Cook it Slow from the library couldn't have come at a better time; a SAHM with no income has a hard enough time not spending wads of cash and this will make it easier for me to avoid the Starbucks/coffee shop in the mall.

Stephanie posted the recipe on her blog here. I didn't take a picture, which is probably for the best because mine didn't look nearly as pretty as hers does.

--2 cups milk (I used skim)
--2 T canned pumpkin
--2 T white sugar
--2 T vanilla (not a typo. it asks for tablespoons)
--1/2 tsp pumpkin pie spice
OR: 1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, and a teeny tiny pinch of ground ginger
--1/2 cup brewed espresso or 3/4 cup strong brewed coffee

--garnish with whipped cream (optional)

The Directions.

This will make enough for 2 people to have a big mug with a bit leftover. If you are having friends over, adjust the recipe accordingly. I used a 4-quart crockpot, but as small as a 1.5 quart will work with these amounts.

Add the coffee/espresso and milk to the crockpot. Whisk in the pumpkin, spices, sugar, and vanilla.

Cover and cook on high for 2 hours if everything is cold. Whisk again.

Ladle into mugs, and garnish with whipped cream and additional cinnamon.

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