Halloween is over, but we haven’t put the pumpkins away yet. When we make pumpkin pies for Thanksgiving, we’ll reserve a little pumpkin puree and whip up a delicious pumpkin spice latte with this recipe by fabulous food blogger Jenna Marfori Lang, editor of Eat Drink Pretty.
You can find the complete recipe at Eat Drink Pretty, including the yummy pumpkin turnovers pictured here. (Pictured: New Wave Caffe Farida Mugs & Party Plates.)
Pumpkin Spice Latte Recipe (makes 1-2 servings)
Ingredients:
2 cups milk
2 tablespoons homemade pumpkin puree, canned pumpkin or 1 teaspoon of Torani Pumpkin Spice Syrup
2 tablespoons sugar or sugar substitute – you can halve this amount
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don’t have an espresso machine.)
n a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don’t have a blender, don’t worry about it – just whisk the mixture really well with a wire whisk.
Pour into a large mug or two mugs. Add the espresso on top.
Optional: Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.