Saturday, October 19, 2013

Real Pumpkin Spice Coffee

The other day I was at work when I decided I needed a little treat. So I headed down to Starbucks and ordered a Pumpkin Spice Latte. I was so excited to head back to my desk and enjoy my fancy coffee.

Except, it was not delicious.
It was chemically-tasting and way too sweet, with a horrible lingering aftertaste. I hardly drank it.

I don't remember the Pumpkin Spice Lattes being so gross. Of course, when I stopped to think about it, all it is is a few squirts of flavored syrup added to a latte. Doesn't exactly scream gourmet, right?

I set out to satisfy my craving. I started with the simplest idea of a classic pumpkin flavor that works- pumpkin pie.

So I made a pumpkin pie filling, without the eggs, and spooned it into small ramekins. Topped with a dollop of whipped cream and a sprinkle of cinnamon, they were frozen for future deliciousness.

Pumpkin Spice Coffee

1 (15 oz) can pumpkin
1 (12 oz) can evaporated milk (NOT sweetened condensed!)
1/2 c. brown sugar
1 t. cinnamon
1/2 t. ginger
1/4 t. cloves

Mix all ingredients together and spoon into ramekins (or, even better, ice cube trays). Add a dollop of whipped cream and a sprinkling of cinnamon. Freeze.

To enjoy a cup of Pumpkin Spice coffee, just thaw a chunk in a coffee cup and stir in fresh brewed coffee. Not a latte, but much, much tastier.

1 comment:

Yum Yummerson said...

And then STIR. haha We forgot that part. God, those look good. Makes me wish it was the holidays again.