Monday, 26 September 2011

Pumpkin spice Latte

I have to preface this post by admitting that I don't really like Starbucks coffee, or any of their other over sweetened, calorie bombs come to think of it. I've always found their coffee to have a burnt aftertaste. Luckily we have a great Kitchenaid espresso machine so we really don't need to go to Starbucks at all. I'm also probably one of the few people who has never had one of the pumpkin spiced lattes that everyone raves about as soon as the first autumn leaves start to fall. I have seen quite a few recipes on the internet for this lately though and so I thought I'd see if I could make something similar without the dairy and extremely high sugar content.
I had some leftover pumpkin which I pureed and left to cool, but you can also use canned pumpkin puree although you only need 3 tablespoons so you'll have to think up something to do with the remainder. (It freezes well!)

Ingredients (serves 2)
1 1/2 cups of coconut milk mixed with an additional 1/2 cup water to make a total of 2 cups
3 tablespoons of pumpkin puree or canned pumpkin (NOT pumpkin pie mix)
1-2 tablespoon maple syrup
2 tablespoons vanilla extract
1 teaspoon pumpkin pie spice
1-2 shots espresso (about 1/4 cup) or 1/2 cup strong brewed coffee if you haven't got an espresso machine

Make the espresso or brewed coffee, and keep it hot, so you have it ready when the other ingredients are heated through.

Put the coconut milk/water, pumpkin puree and maple syrup in a saucepan and cook over medium heat until steaming, stir in the vanilla and pumpkin spice and transfer it to a blender. ( I used a stick blender)
 Pour into mugs and top with the hot coffee.

 I used a glass so you can see how it looks when it's done. 

Instead of whipped cream,  I topped mine with the top of a can of very cold coconut milk (It tastes a bit like cool whip, to make, just refrigerate a can of coconut milk for a few hours (Or 45 mins in the freezer, don't forget it!!) until it is very cold and you can scoop off the thick topping) however I've also seen recipes where it is topped with vanilla coconut milk ice cream. that DOES sound good, but sadly I didn't have the inclination to make ice cream today.
The verdict- Well it's actually not bad. Remember though, I have no experience to measure how it tastes against the real thing, but it is thick and hot and definitely autumnal tasting! It's quite rich so maybe a smaller coffee cup would be better and this is certainly a treat and not an everyday sort of drink. It would be a great drink to warm yourself with, after some extreme snow shoveling! Shame we have temps in the mid 70's today. Autumn....where have you gone?

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