Pumpkin Spice Latte

I've been experimenting with making homemade pumpkin spice lattes and I think I finally found the combination. Instead of sugar, I used sweetened condensed milk...AND sugar. LOL There is nothing "healthy" about this recipe but the same can be said for Starbuck's pumpkin spice lattes but we all love them, right? I made more of these last weekend when Lauren and Nick + family came over for dinner. It was a damp, wet day, perfect for a pumpkin spice latte and my family loves them. I immediately started serving them as everyone arrived. We practiced using our new covid precautions while having people over but it's still going to take some practice, I'm not going to lie. The good thing is that I believe we had excellent ventilation with all the doors open.

We were lucky that it wasn't that cold last weekend and the temperature was in the 60's so we didn't have to wear our coats inside the house. If they are recommending to have your visitors in the garage, I'd say this is pretty similar.

I think next time I'll try to spread people out when eating since we can't eat with our masks on but to be perfectly honest, I'm starting to just hope that if anybody in my family is a "silent carrier", then we'll just get a small viral load of the virus because it's impossible to keep the required distance. It just ain't going to happen!

Anyway, enough of the depressing covid talk. Go make yourself a yummy pumpkin spice latte and we can drown all our worries with this favorite fall drink.

This recipe will make 10 pumpkin spice lattes but the jar will only hold enough for 8, so you'll have to make a couple of lattes immediately. Enjoy!

Makes 10 lattes, 4 Tbsp. per latte

1/2 cup sugar
1/2 cup water
2/3 cup pumpkin puree
14 ounce can sweetened condensed milk
1/2 tsp. pumpkin pie spice
1/4 tsp. salt

1. Combine sugar and water in a small sauce pan on stove over medium heat.

2. Once the sugar has dissolved and the simple syrup reaches a boil, turn heat to low.

3. Add pumpkin puree, sweetened condensed milk, pumpkin pie spice and salt.

4. Stir all ingredients together for 1-2 minutes over low heat.

5. Remove from heat and let cool. Store in a jar in the refrigerator.

To make a latte:

1. Brew strong/rich blend cup of coffee.
2. Add 4 Tbsp. of warmed-up pumpkin spice latte recipe.
3. Add steamed milk on top or whipped cream or both.
4. Sprinkle with pumpkin pie spice.

Comments

Trader Joe's Gluten-Free Oatmeal, Peanut Butter and Chocolate Chip Cookies

I don't have very many gluten-free cookies on my blog because quite frankly, I usually don't like gluten-free. But occasionally, I do find a good recipe and this is one that is from the back of the Trader Joe's oatmeal and it's a good one. My friend brought some over to our house last weekend when Nick and family were here for our birthday celebrations and we all loved them. My friend lives a few blocks away and we walk the neighborhood together on weekends. We can easily go 5 miles in no time, talking non-stop. She loves exploring our neighborhood as much as I do and we discover so many favorite little spots. We even found a property with a horse (or more like a pony, I should say.) The views are always quite lovely, too. Bruce and I had our thirty-ninth wedding anniversary on July 18th and I made a point of walking past the house where we had our wedding reception. I told my friend, "Thirty-nine years ago today, t...

Meatloaf by Mark Bittman

Once again, I turned on the television yesterday and saw that Mark Bittman was on the Today show and was making his version of meatloaf . This must be meatloaf season. It was surprisingly similar to the Pioneer Woman's version who was also recently on. I was a little surprised of his version because Mark Bittman is into healthy eating and has lost a lot of weight and improved his health by changing his diet which he writes about in his book, Food Matters . His meatloaf recipe also included bacon and cheese! I must be doing something wrong. The thing to remember, which he writes about in his book, is that you can eat healthy without going extreme or changing your whole life. If you don't know who Mark Bittman is, he is a food writer and a four star chef with multiple cookbooks who loves to eat but changed his food philosophy to improve his health. He tells his story in Food Matters and provides ...

Two-Bean Soup with Kale

This hearty vegetarian soup warms up chilly nights. Use any type of canned beans you happen to have on hand and add chicken or Italian sausage for a heftier dish, if you prefer. Makes 4-6 servings 3 Tbsp. olive oil 1 cup chopped onion 1/2 cup chopped carrots 1/2 cup chopped celery 1/2 tsp. salt, divided 2 cloves garlic, minced 4 cups vegetable broth, divided 7 cups stemmed, chopped kale (about 1 bunch) 2 (15-ounce) cans cannellini beans, rinsed, drained and divided 1 (15-ounce) can black beans, rinsed and drained 1/2 tsp. freshly ground black pepper 1 Tbsp. red wine vinegar 1 Tbsp. fresh rosemary or 1 tsp. dried rosemary 1. Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot, and celery, and saute 6 minutes or until tender. Stir in 1/4 tsp. salt and garlic; cook 1 minute. 2. Stir in 3 cups vegetable broth and kale. Bring to a boil; cover, reduce heat, and simme...

Sylvia's Scenario

Search This Blog