Our odd weather continues. We've had almost no measurable snowfall this winter and, contrary to how it sounds, a winter draught is not good. The weekend forecast called for a night and day of rain/sleet/snow. We planned a Sunday inside. A slow day of reading the newspaper and puttering around. A fire in the fireplace. Sunday dawned gray-faced but dry. The inclement weather that was to have started late Saturday had not materialized. In fact, we ended up with only a small period of rain late in the day. Nevertheless, I persuaded The Baker to make us a cup of pumpkin spice latte to sip by the fireside. It's a recipe from the Chicago Tribune that we enjoyed last year. This fall, I purposely froze a few small bags (3 tbsps each) of pumpkin puree for just such sipping occasions this winter.
I'm a coffee purist in that I don't care for flavored coffees. And, up until the point that my sister thrust a pumpkin spice latte from Starbuck's in my hand on a fall visit a few year's ago, I liked my latte's pure as well. Much to my surprise, the drink was delicious. I think this recipe is just as good. I hope you'll give it a try.
DIY Pumpkin Spice Latte from the Chicago Tribune
For 2 servings:
2 cups of 1% milk (or whatever % you like)
3 tbsp pumpkin puree
2 tbsp sugar
1 tbsp vanilla
1/4 tsp cinnamon (more for sprinkling)
1/4 tsp nutmeg
1 cup strong brewed coffee
Whipped cream, optional (well, not really optional)
Combine milk, pumpkin and sugar in a saucepan and cook over medium heat, stirring until steaming and the sugar is melted. Remove from heat.
Stir in the vanilla and spices. Whisk until foamy.
Pour into two heated mugs, filling each only half way; top off with the coffee. Garnish with a dollop of whipped cream and a sprinkling of pumpkin pie spice or cinnamon.
Curl up in front of a roaring fire