Wednesday, November 27, 2013

DIY Pumpkin Pie Latte

It's the day before Thanksgiving and you might need a cup of coffee to get you going. Or perhaps you want a really good dessert coffee to serve tomorrow.

Either way pumpkin pie in coffee form fits the bill.

I'll show you three ways to achieve this deliciousness.

The first is to make this pumpkin ice cream and put a big scoop in a cup of good, strong, hot coffee. Once the ice cream is made it is super easy. And it keeps quite a while in the freezer.

Or you can make Pumpkin Pie Coffee Creamer, which is basically like the ice cream without eggs or cooking fuss, just stir or shake before each use. Keep it in the fridge for a few days so whenever you need a cup it's ready.

Or you can just mix up the ingredients you need cup by cup so there is no chance of waste.

Anyway you make it it is delicious, and always better topped with whipped cream.

Pumpkin Pie Coffee Creamer

  • 1 1/2 cups whole milk
  • 1 cup cream
  • 1/3 cup white sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp ginger (optional)
  • 1/8 tsp cloves (optional)
  • 1/4 tsp salt
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 3/4 cup pumpkin puree (homemade works great, but if using canned make sure to use 100% pumpkin, not pumpkin pie filling with the sweetener and spices already added)
Mix all ingredients in a quart jar and store in the fridge. Shake or stir before each use.

Add desired amount to a cup of hot strong coffee. Top with whipped cream if desired.

Pumpkin Pie Latte (by the mugful)

  • 1/4 cup half and half
  • 1 Tbsp pumpkin puree
  • 1 Tbsp white sugar
  •  1 Tbsp brown sugar
  • dash or pumpkin spice or cinnamon to taste
Add all ingredients to a cup of hot strong coffee. Top with whipped cream if desired.

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