PUMPKIN SPICED LATTE
My husband is obsessed with Starbucks® Pumpkin Spice Lattes! I created this recipe so we wouldn't have to go broke. I've made these countless times for everyone who visits. I think I've actually become famous for these within our very-extended family. No espresso machine is needed.
Provided by Zippy
Categories Breakfast and Brunch Drinks
Time 18m
Yield 3
Number Of Ingredients 7
Steps:
- Combine the hot milk, sugar, vanilla extract, and pumpkin pie spice in a blender; blend until frothy. Pour the mixture into 3 coffee mugs to about 2/3 full. Pour 2 ounces coffee into each mug. Garnish each mug with whipped topping and pumpkin pie spice.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 18.3 g, Cholesterol 21.8 mg, Fat 5.6 g, Fiber 0.2 g, Protein 8.3 g, SaturatedFat 3.6 g, Sodium 105.8 mg, Sugar 17.4 g
PUMPKIN SPICE LATTE
My take on our corner coffee shop's seasonal pumpkin latte. I loved it so much I HAD to do something! You can use canned 'pumpkin pie mix' if you like, since it contains the pumpkin pie spice ingredients already. Top with nutmeg or cinnamon if you like. Enjoy!
Provided by SLEEEPY
Categories 100+ Breakfast and Brunch Recipes Drinks
Time 7m
Yield 1
Number Of Ingredients 6
Steps:
- Brew your espresso. Meanwhile, in a small saucepan, whisk together the pumpkin, vanilla, sugar, pumpkin pie spice and milk. Warm over medium heat, whisking constantly, until hot and frothy. Do not bring to a boil. Pour the espresso into a mug and pour the pumpkin spiced milk over it.
Nutrition Facts : Calories 244.2 calories, Carbohydrate 39.7 g, Cholesterol 19.5 mg, Fat 5.1 g, Fiber 1.4 g, Protein 8.7 g, SaturatedFat 3.1 g, Sodium 107.9 mg, Sugar 38 g
PUMPKIN SPICE LATTE
Savor the warm spices of this seasonal coffee shop favorite in your very own kitchen (any time of year) and save a few bucks! A little pumpkin puree added to the warm milk gives the latte extra body.
Provided by Food Network Kitchen
Categories beverage
Time 10m
Yield 1 drink
Number Of Ingredients 7
Steps:
- Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.
- Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.
PUMPKIN LATTE
Steps:
- Special equipment: a milk frother
- Bring the milk to a simmer over low heat. Froth the milk using a milk frother or a whisk. Combine the espresso shots and a tablespoon of Pumpkin Spice Syrup in 2 large coffee mugs and stir half of the milk into each. Sprinkle the tops with spice, if desired. Drink immediately!
- Combine the pumpkin puree and pumpkin pie spice in a small saucepan over medium heat and cook until the mixture thickens slightly and the spices become fragrant, about 3 minutes.
- Combine 2 cups cold water and the granulated and brown sugars in a medium saucepan, bring to a boil over high heat and cook, whisking occasionally, until the mixture thickens and reduces slightly, about 5 minutes.
- Reduce the heat to low, whisk in the spiced pumpkin puree and cook, stirring occasionally for 10 minutes. Do not allow the mixture to boil after you add the pumpkin or the syrup will become cloudy (even after straining.) Remove from the heat and let the mixture cool for 10 minutes.
- Place a mesh strainer over a medium bowl and line the strainer with several layers of cheesecloth. Pour the mixture through the strainer and let it strain slowly into the bowl. Add the vanilla extract to the syrup and transfer to a container with a tight fitting lid. The syrup will last 1 month stored in the refrigerator. Makes about 1 1/2 cups; leftovers can be refrigerated for 1 week.
PUMPKIN SPICE LATTE
Get cosy with a pumpkin spice latte, perfect for cold autumn and winter nights. With ginger, cinnamon, nutmeg and pumpkin flavours, it's a real treat
Provided by Anna Glover
Categories Drink
Time 10m
Number Of Ingredients 6
Steps:
- Put the pumpkin purée in a large heatproof glass or mug. Stir in the spices and espresso or strong coffee.
- Heat the milk in a saucepan over a low heat until steaming and frothy. Pour into the glass or mug, and spoon over any froth. Stir to combine, then dust with more cinnamon or some pumpkin spice before serving.
Nutrition Facts : Calories 185 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 16 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.28 milligram of sodium
PUMPKIN SPICED LATTE CINNAMON ROLLS RECIPE BY TASTY
Here's what you need: whole milk, unsalted butter, granulated sugar, active dry yeast, flour, baking powder, salt, butter, light brown sugar, pumpkin spice mix, powdered sugar, coffee, whole milk
Provided by Rie McClenny
Categories Bakery Goods
Yield 14 servings
Number Of Ingredients 13
Steps:
- Generously butter 2 cast-iron skillets or disposable foil cake pans.
- In a large bowl, whisk together the warm milk, melted butter, and sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
- Sprinkle the yeast evenly over the warm milk mixture and let sit for 1 minute.
- Add 4 cups (500g) of flour to the milk mixture and mix with a wooden spoon until just combined.
- Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
- After 1 hour, the dough should have nearly doubled in size.
- Remove the towel and add an additional ¾ cup (95g) of flour, baking powder, and salt. Stir well, then turn out onto a well-floured surface.
- Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
- Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
- In a medium bowl, combine softened butter, brown sugar, and pumpkin spice mix, and stir well.
- Spread the mixture onto the rolled dough.
- Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
- Cut the log in half, then divide each half into 7 evenly sized pieces, about 1½ inches (4 cm) thick.
- Place 7 cinnamon rolls in each skillet or cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
- Preheat the oven to 350˚F (180˚C).
- To prepare the frosting, in a medium mixing bowl, whisk together powdered sugar, coffee, and milk until smooth.
- Remove the plastic wrap, then bake the cinnamon rolls for 25-30 minutes, until golden brown.
- While still warm, drizzle evenly with frosting.
- Enjoy!
Nutrition Facts : Calories 437 calories, Carbohydrate 63 grams, Fat 17 grams, Fiber 1 gram, Protein 6 grams, Sugar 24 grams
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