T'is the Season for Pumpkin Spice Latte
September 15, 2018

T'is the Season for Pumpkin Spice Latte

Fall is definitely in the air and yes, the trees are about to show us how beautiful it is to let go. Love the imagery of that quote! Fall really is my favorite season of all because not only does it include my birth month and the birth month of several of my closest friends (Yay October!) but it also brings with it an end to the summer and by late August, it feels like a never-ending heat wave. A long stretch of heat and lack of rain that has slowly made the landscape dry and colorless. It also brings with it an encore (if you will) of brilliant color, just when you least expect it and it simultaneously ushers in a season of rest, comfort and quietness.

One of my favorite things to enjoy on a cool, crisp Fall morning, is a nice warm cuppa espresso.  Honestly, any morning is a good morning for a cuppa espresso, let's be real. But, especially those cool, crisp mornings of Fall.  We have a fantastic Italian to thank for my personal favorite shot!  This concentrated coffee is produced by one of the world's finest machines, the Espresso Maker.  Granted its' patent in 1884, millions of espresso makers can now be found in homes commonly whereas only a decade ago, this was a luxury and down to the cafe you go.

I digress, let's get back to me drinking my Pumpkin Spice Latte.  My all time favorite way to prepare my latte is with the Bialetti - Moka 6 Cup Aluminum Stove Top Espresso Maker .  I am not sure why, but as Fall arrives it also makes me want to spice up my morning cuppa a bit; enter Pumpkin Spice  and all things pumpkin {{applause}} {{cheers}}. When at all possible, I like to make my own creamer because not only do I prefer to use whole food ingredients and dairy free creamers, but I also revel in the ability to be able to pronounce all of the ingredients that I ingest as often as I can. Call me crazy, it's just my thing.

The following recipe has been adapted from from two different sources (www.fivehearhome.com and www.thecoconutmama.com). After making this creamer I personally would lower the amount of maple syrup next time. But, that is only because I am not usually a fan of super sweet coffee drinks anyways, try it yourself and tailor it as you wish.

Dairy Free Pumpkin Spice Creamer

13.5 oz of whole fat coconut milk

1/4 c organic pumpkin puree

5 Tbs pure organic maple syrup

1/8 teaspoon ground allspice

1/8 teaspoon ground nutmeg

3/4 teaspoon ground cinnamon

Pinch of ground cloves

1 teaspoon pure vanilla extract

  1. Whisk together all ingredients in a medium pot over low heat.
  2. Stir until combined.
  3. Remove the pot from the heat. Allow to cool at room temperature for about 30 minutes before transferring to a jar or bottle.
  4. Store remaining creamer in the refrigerator for up to one week. Shake well before using.

Be sure to steam your milk to 140 prior to combining with your espresso.  I added about 2 tablespoons, but next time I would probably opt for just adding one tablespoon, a little bit really does go a long way. This recipe yields about one and 3/4 cup of creamer. Since I knew I wouldn't possibly be able to use this full amount within a week, I decided to share some with one of my most favorite Pumpkin Spice loving neighbors; she was well pleased.

More ways to enjoy your pumpkin spice creamer in the following common espresso coffee drinks:

Caffe Americano:  This style of coffee uses 1 shot of espresso and a full cup of hot water,  making it more like a traditional drip coffee.

Red Eye:  A regular eye opener, with a full cup of caffeinated coffee plus a shot of espresso.  You are going to need the creamer to calm you down as you drink in the high octane of caffeine.

Cappuccino:  This is 33% steamed milk, 33% foam and 33% espresso. You may want to try your creamer on this one as well - quite the texture treat as well.

Any way you stack it up, your Pumpkin Spice Creamer is welcome with coffee.  Welcome Fall and welcome pumpkin spice.

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