Wednesday, September 16, 2015

Savor the Season - Pumpkin Lattes!!

This is the only pumpkin picture I had.....
But these cookies would be really good with a pumpkin latte !!!

It's been cool here at Cheesecake Farms.
Warm to hot during the day but our night are now crisp and cool.
If you're planning on taking in the fall colors, now's the time to book a suite with us....  we have a fall special going on and you'll save a bundle on our "Visit our Local Wineries" package.

They finally finished painting the barn .... it only too 3 weeks.... but it is fabulous !!
Two of the barn doors had to be replace and they were re-built on site.
The barn colors are the same .... pumpkin and white.... which makes me think of one of my fav fall drinks....  Pumpkin Latte!

Soooo easy to make yourself and you'll save a bundle over the coffee shop kind.

Made with real, natural ingredients, it's as nutritious as it is yummy!!!
Here's how:

Karla's Scrumptious Pumpkin Latte
(And it just happens to be LOADED with vitamin A and mega amounts of trace nutrients.... not to mention the sublime aroma therapy!!!  All you need to add is a weepy, chick flick..........yes!)

Makes 1 mug full

1 cup milk (any type... I used 2% - organic but coconut, soy and almond milk work well, too)
2 tablespoons pumpkin puree( fresh or canned but not pumpkin pie filling)
Sugar to taste (I used 1 tablespoon raw sugar)
1/4 teaspoon pumpkin pie spice (or to taste - but you can use just cinnamon)
Optional - 1/4 cup strong brewed coffee or 1 shot espresso (or to taste)
Optional - jigger of your favorite spirits (bourbon, brandy, Southern Comfort, rum etc.)
Optional - whipped cream garnish

Whisk everything (except spirits) together in a small pot.

Heat on medium/medium low (uncovered and stirring) until the mixture comes to the boil and foams almost to the point of boiling out of the pot - about 3 minutes.

Pour into mug - foam and all.  Sir in optional spirits and top with whipped cream, if desired.

Karla's Tips
Pot Size
To make the foam, the mixture needs to boil but if you don't watch the pot, it will suddenly and without warning volcano all over the stove.  When the mixture starts to foam, immediately lift the pot straight up off the burner (as much as 8 to 12 inches) following the foaming.  This is called "lifting into the boil".  You are "catching" the milk before it winds up all over your stove.

Using the microwave is not recommended for this recipe only because you won't get any foam.  If you don't care about foam then it doesn't matter how you heat it.... just don't let it boil over because it will make a horrible mess.  

You can use any sweetener you like.... honey, sugar, brown sugar, maple syrup, agave..... artificial sweeteners are not recommended.  We don't think artificial sweeteners are safe to eat.

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