Sunday, October 23, 2011

Iced Pumpkin Spice Latte

I'm giving up on the appetizers.  I'm sorry.  I'll do it when I can but I found myself feeling pressured to constantly munch on them because I had so many leftovers.  And I was substituting meals for appetizers all week and it was making me cranky. But there's good news....


I always said that I would never drink coffee in the morning because I never wanted to need something to help me wake up. My mother needs her morning coffee to function and I swore it would never be me.

Then I started substitute teaching.  I now need a morning coffee.  And generally an after-school coffee.  And sometimes even an evening "pick-me-up" coffee.

Not only does the caffeine get me through the day, I just love the flavor.  Usually I just drink it with skim milk and Splenda but sometimes, when I need an extra dose of happiness in my life, I need a coffee drink that is packed with delicious flavors and labeled with a fancy name.

In the fall, my drink of choice is a pumpkin spice latte.  I can't go by a Starbucks or Dunkin Donuts without craving one. However, at about 3-4 dollars per drink, my wallet was getting a little lighter than I'm comfortable with. Therefore, I decided that I had two options:

1) Go on a mission to find a recipe that would allow me to indulge my cravings without breaking the bank.
2) Ask Starbucks if they would consider hiring me and paying me in coffee.

I chose number one because I don't really want to make coffee for other people. Just me.

I found this.  It's quick and easy.  You don't need some at home barista machine to make it.  It takes me about 2 minutes to make and it provides me all the happiness I need to get through my 2 and half hour graduate class. That's a lot of joy in one cup.

This is an iced version because it's still warm enough to enjoy iced beverages.  Or I'm just trying to avoid the inevitable winter season.

Iced Pumpkin Spice Latte (1 serving) from Healthy Food For Living
  • 3/4 cup milk (I used unsweetened vanilla almond milk)
  • 3 Tbsp pure pumpkin puree
  • 1 tsp maple syrup
  • 1/2 tsp ground cinnamon
  • pinch ground ginger
  • tiny pinch ground nutmeg
  • tiny pinch cloves *if you don't have all of these spices, you could just use pumpkin pie spice!
  • ice cubes
  • 1/2 cup strong brewed coffee that has chilled thoroughly in the fridge
  1. Combine milk, pumpkin puree, maple syrup, and spices in a blender; blend until well-combined and frothy. You could also just put the ingredients in a bowl and whisk them until frothy (which is what I did).
  2. Pour mixture into a large glass filled halfway with ice cubes. Slowly pour in the chilled coffee. Serve with a dusting of cinnamon and whipped cream, if desired.

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