Everyday is a lesson day. Young or old, in or out of school, we can all learn something new each day. Today, for instance, I learned that:
- Milk will not froth on the stovetop if significant amounts of pumpkin puree and cinnamon are added to it. Even if you try very, very hard. Multiple times.
- Milk will froth on the stovetop if, in great frustration, you slosh it into a saucepan all by itself and watch very skeptically for signs of bubbling.
- There are actually some pros to the electoral college system. Random, I know. It’s all part of a recent goal of mine to read the news and educate myself on diverse topics. And I refuse to be embarrassed for making progress. Even though I probably had to learn this in elementary school (pshhh it’s been a long time since then).
But anyway, back to pumpkin.
Oh YES, ‘tis the season. Glorious, glorious fall: Sweaters, leaves changing colors, apple cider(!), and, in Dallas, 94 degree weather and people tanning by the pool. But hey, when did the weatherman ever dictate what I make? And, by the way, I am an annoying, peppy, absolute LOVER of fall and the holidays, so expect more seasonal gushing to come.
Since it is, technically, fall, I’ve had pumpkin on the mind for quite a while. However, I couldn’t quite think of what pastry or (gasp!) savory item food to tackle. Luckily for me, my sister loves food nearly as much as I do, and raved about a pumpkin latte she recently drank at Peet’s Coffee.
She found this recipe online to try out. Upon hearing the word pumpkin, though, I immediately snatched the recipe away to experiment on for my blog. I know, I’m such a joy to live with.
As stated above, I originally tried to froth the pumpkin milk on the stove. My fancy ambitions were quickly quashed. However, I did learn that it is possible to successfully froth milk on the stove. I decided to combine coffee with my version of pumpkin milk, then top it all off with foamy goodness.
And then. I could not stop thinking about pumpkin pie. All that sweet pumpkin in a flaky pie crust, finished off with a swirl of whipped cream! Gahhhhh. My salivary glands went into overdrive, my imagination ran wild, and thus!
The ultimate pumpkin pie latte was born: Coffee mixed with pumpkin milk, topped with foam, then, pumpkin pie whipped cream, and finally – a sprinkling of graham cracker crumbs. Perhaps this is why I love fall?
Welcome to your afternoon.
Oh, who am I kidding? Welcome to my afternoon.
Pumpkin Pie Latte (Adapted from Pumpkin Spice Latte)
Yield: 2 servings (One for you & one for a friend! Or, let’s be real, two for you – no need to be ashamed)
Note: There will be a little pumpkin puree left at the bottom of your cup. Do not be alarmed. You can 1) Slurp it up, 2) Use it for your next pumpkin latte, or 3) Mix it into a milkshake. No problemo.
Coffee and Pumpkin Milk
- 2 cups strong coffee
- 1/2 cup milk (whichever kind you prefer)
- 1/3 cup pumpkin puree
- 1/2 teaspoon cinnamon
- 2 tablespoons honey
- Brew coffee and set aside.
- In microwave-safe container, whisk together remaining ingredients and microwave for 1 minute.
- Mix milk with coffee and top with milk foam or pumpkin whipped cream (or both)!
- 1/2 cup milk
1. Pour milk into saucepan and set over medium heat. Whisk as milk heats (don’t let it boil!) until desired level of foam is produced. Pour over coffee and enjoy!
Pumpkin Whipped Cream
- 1/2 cup whipping cream
- 1 tablespoon granulated sugar
- 3 tablespoons pumpkin puree
- 1/2 a graham cracker, crushed
- Combine whipping cream and granulated sugar and beat (with hand mixer or in stand mixer) until soft peaks are reached.
- Add in pumpkin puree and continue beating until hard peaks are reached.
- Spoon generously onto coffee and add graham cracker crumbs!