On the weekends we like to make the most of our Breville Barista Express, making what we consider a latte. We bought it as a Christmas present for ourselves last year and have not been disappointed with the purchase. It has even turned us into bean snobs, right now we only order in beans from Brooklyn. You can taste the difference and the grind is so much better than any bean from Starbucks.
With a little crisp of Fall in the air I wanted to make the ever famous Pumpkin Spice Latte. I browsed a lot of recipes online before settling with these proportions below. I tried to make it both healthy and light in flavor as I don’t enjoy feeling like I’m drinking the uncooked filling of a pumpkin pie.
– 1 cup almond milk, unsweetened
-1 cup of coconut milk (from a can, I like Trader Joe’s light version)
– 2-3 Tbsp up to 1/4 cup Pumpkin puree (I used the Libby’s brand)
– 2 Tbsp vanilla extract
– 1/2 to 3/4 tsp pumpkin pie spice
-1/8 to 1/4 tsp ground cloves
-a few dashes of nutmeg, freshly ground if you have it
– 2 Tbsp amber agave syrup or maple syrup, more to taste
1. In a small heavy sauce pan heat above ingredients (I used heaping proportions of spices and agave) without bringing to a boil for 5 minutes. Mix well.
2. Use as a creamer in coffee, steam for a latte mixed with a shot of espresso, or pour over ice with a shot of espresso for an iced version.
3. Since the mix can be light depending on how heavy you are with proportions, you will want to add a bit to the coffee for a fuller pumpkin spice flavor. I added half coffee and half heated creamer. The best flavor match-up is a shot or two of espresso and a cup of the creamer, warm or over ice.
4. Garnish with pumpkin pie spice or nutmeg.
5. Store the extra in the fridge for a few days in a sealed container.
Reblogged this on SeasonsForCooking.
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