Pumpkin Spice Latte
Heloooo people. I am back to my bloggie thing. As usual, I am testing recipes, taking pictures and shooting videos and needless to say I am getting a wee bit exhausted… I forgot to mention 3 kids that are very needy from time to time, and a hard-working hubs, so most of the time I am in charge 100% taking care of, well, everything, but I can handle it. I am a tough cookie to break! 🙂
Alrighty… How are the things in your neck of the woods? Are the Fall colors already in your area?
I am certainly digging the weather… No more humidity! One more point for Autumn.
Today is also my 5 year anniversary as a food blogger. Woo-Hoo! I’ve had ups and downs, but one thing that I love about this industry is that you meet incredibly talented people, you learn so much not only about blogging in general, but about yourself, too. The thing is, food blogging takes so much time, and I’ve seen so many people quit, because there is a pressure that starts to build, and it gets really hard, especially if you have a family and not enough passion or support to continue.
Personally, I found something completely new to me 5 years ago and started to build Sandra’s Easy Cooking from ground zero. Didn’t know anything, or nobody in this industry. I didn’t even read food blogs. A little by little my love for food photography, recipe developing and writing woke up, with that, my passion too. I wish it was just those 3 that we need to do, but if you are not a blogger, you have no idea the amount of work that we put into each post or to maintain one blog on a daily bases; from coding, editing, writing, photography, videography, fixing things, building, newsletters, social media, and so much more… Seriously, what we do, it’s a very serious business. Thank you all for all your support, I truly appreciate your visits, emails, fan emails, comments, etc.
Without you, this blog wouldn’t be alive.
Let’s talk about this Pumpkin Spice Latte. I know, it might be overrated, well, it is a lot overrated, but you people waiting for September to come, so Starbucks could start selling them. My daughter is one of those people, and she is like 12. Lemme just tell ya, those pumpkin lattes are not cheap, and she is asking for them every single day. Hell to the NO! So, Anna and I started to experiment. We made several mixtures and we loved this one the most. She drinks this in the morning and afternoon, without a coffee of course, although she is my mini-me, after all, and actually likes the taste of coffee. On the other hand, I add as my sweetener to my morning coffee. It’s just delicious, warm and it smells amazingly comforting, especially if you wake up early and just want to be wrapped in a blanket, and enjoy your morning with the morning show. Ok!
Let’s get down to the business.
I have a little giveaway today for you. It is worldwide, so scroll down for more details. I wanted to give one reader something more personal, something useful, something that I like, and actually, I own the same items. I hope you will enjoy!
Watch a quick YouTube video tutorial how I make my Pumpkin Spice Latte.
- 1 can/15 OZ 100% Pumpkin puree
- 1 cup Brown sugar
- 1 tbsp. Pure Vanilla extract
- 1 tbsp. Pumpkin pie spice
- 1½ cup Water
- 1½ tbsp. Sugar
- 1-2 tbsp. Pumpkin spice SYRUP/PUREE
- 1 cup frothed milk
- 2 shots of espresso
- Whipped cream
Pumpkin Pie Spice
- In a medium-sized saucepan, add 1 can of 100% Pure pumpkin puree. Stir it for a couple of minutes, then add 1 cup of brown sugar, 1 tbsp. of pure Vanilla extract, and 1 tbsp. Pumpkin pie spice. Slightly stir it to combine. Then add 1 1/2 cup/s of water.
- Stir, cover and lower the heat to simmer. After 10 minutes of simmering, add 2 tbsp. of sugar.
- Mix it, cover and continue simmering for 15 more minutes. Strain the mixture through the fine strainer.
- I used the metal whisk (it was much easier for me). Do this until the thicker part is left in the strainer.
- Mix it, and let it cool down before pouring it into a container or a jar. I keep it in the fridge.
- Add 1 to 2 tablespoons of Syrup/Sauce.
- Froth the milk, then add two shots of espresso, or use any other coffee.
- Mix it well together with the syrup, to combine, and add whipped cream. Also, add a sprinkle of pumpkin pie spice.
*You can add additional sweetener to taste.
*Skip coffee for a KID friendly latte
*Keep it in the fridge, in an airtight container or a lidded jar for up to a 4 week.
- In a pot, add milk.
- Let it simmer on a low temperature until hot, about 3-5 minutes, but do not let it boil. With a hand frother, froth milk until the foam is developed.
- Add frothed milk to pumpkin spice syrup/sauce, and coffee, stir and add whipped cream and/or sweetener as desired.
- In a microwave-safe cup, add syrup/sauce, milk (and coffee, if desired).
- Microwave for approximately minute and twenty seconds, to a minute and a half.
- Stir, add additional sweetener if desired, and enjoy!
Have a wonderful week!!!