Sunday, September 14, 2014

Pumpkin (Spice Latte) Coffee

Like many people, fall makes me happy!  The onset of cooler weather, bringing out the long-sleeved clothing, and shorter days are things that reinvigorate me - and help me get through the post-new-school-books drag that comes with completing the first several weeks of homeschool.

I have a page in my Pinterest list called "If It's Pumpkin, It's Fall."  There I have a number of pumpkin-themed decorative ideas and recipes.  Within that number of recipes are several pumpkin spice latte recipes.  As you know a major latte outlet has taken flack for their "PSL" and the absence of pumpkin in the same.  Well, last time I looked on my little bottle of pumpkin spice, pumpkin wasn't an ingredient!  Nonetheless, my pinned recipes for that special fall-time drink contain pumpkin.

I've tried many of the PSL recipes I've pinned, but none seemed to hit the spot.  So, I decided to try my hand at making a PSL recipe.  Well, I say "PSL," but I think I'd rather call it Pumpkin Coffee.  While I was concocting this gem, one of my children asked, "Mom!  What is that smell?"  I was pleased to exclaim, "Pumpkin!" (rather than any number of unpleasant things I'm usually forced to state in reply).

So, here it is!

Pumpkin Coffee

1 15-ounce can pumpkin puree (the kind without the extra "stuff" added)
1 14-ounce can sweetened condensed milk
1 cup whole milk
1/2 cup vanilla (yes, 1/2 cup - I know it's a lot, but it's worth it)
1 1/2 cups sugar
2 Tbsp cinnamon
2 tsp nutmeg
2 tsp ginger
1 tsp ground cloves
1/2 tsp allspice
dash ground black pepper (a small dash - too much will overwhelm the overall flavor)

Mix all ingredients in a sauce pan.  Heat over medium-low heat until it just starts to bubble, stirring occasionally to prevent scorching - about 10 minutes.  Remove from heat.

Add 2 Tbsps to 1/4 cup (depending on your taste preference) to a cup of freshly brewed coffee.  Add additional cream as desired.

Allow the remainder of your pumpkin mix to cool.  Refrigerate up to one week or freeze to use later.  The pumpkin mix does not need to be reheated when used, but it will make for a cooler cup of coffee.