Monday, October 11, 2010

pumpkin spice lattes

What's a girl to do when there's no Starbucks nearby and she has a craving for a pumpkin spice latte? Well, she makes one from scratch! I won't lie, it's a lot of work and takes some time, but if you break it down into manageable steps (roast the pumpkin and make the puree one day, make the pumpkin butter the next, etc.) it's so worth it!

The steps:
1. Make pumpkin puree (or buy it in a can if it's available)
2. Make pumpkin butter
3. Make pumpkin spice lattes!

Roasting a Pumpkin
Cut a fresh pumpkin into large pieces, remove seeds (and of course save them to roast), and place on a cookie sheet (face up or face down, doesn't matter).
Bake at 350 for 45-60 min, until soft when poked with a fork.
Peel skin off pumpkin.
Blend pumpkin in batches in a blender until smooth and pureed, or mash with a fork. If necessary, add water to thin.
I stored my pumpkin puree in 1 C. measurements in small Ziplock bags in the freezer.

Pumpkin Butter
*adapted from Skinnytaste

2 C. pumpkin puree
1 1/2 tsp. vanilla
1/2 C. apple cider or juice
1/2 C. packed brown sugar
2 tsp. cinnamon
1/2 tsp. nutmeg

Combine all ingredients in small pot and bring to a boil. Reduce heat and simmer for 30 min, until thick. Let cool and store in a jar in the fridge. (See Skinnytaste for other recipes using the pumpkin butter.)

Pumpkin Spice Lattes (recipe serves 2)
*adapted from Skinnytaste

1 1/2 C. milk
2 Tbsp. pumpkin butter
2 tsp. sugar (or to taste)
1 tsp. cinnamon
dash nutmeg
2 tsp. vanilla
1/2 C. strong brewed coffee
whipped cream and cinnamon for topping (optional)

Combine milk, pumpkin butter, sugar, cinnamon and nutmeg in small pot. Cook on medium heat, stirring frequently, until just boiling. Remove from heat and stir in vanilla.

Pour hot liquid through fine-mesh strainer and into 2 coffee mugs. (Don't skip this step, trust me, you don't want little pieces of pumpkin floating in your latte.) Add hot brewed coffee, stir, and top with whipped cream and cinnamon.

Watch out Starbucks, these are delicious and much healthier than the syrup-y variety!

1 comment:

  1. I just made these! They are amazing. What a treat!!! I made enough pumpkin butter to share around with our friends here, and sent some friends the link to your blog too. Thanks, Megan!!