Belts are tightening at Doug and Leah’s household – and I’m not talking about our diet. Doug was laid off last week, so our budget is looking forward to some big changes. It’s nothing we can’t handle, but will be a challenge as we adapt to this (hopefully) short-term change in situation.
Determined not to “go without,” my plan is to get creative with a smaller food budget. Instead of our usual weekend treat, I whipped us up some tasty, fancy schmancy drinks at home. Inspired by Starbucks’ seasonal Pumpkin Spice Latte, this drink is a little more pumpkin and a lot less latte. Made with coffee instead of espresso (what we have on hand), this follows my trend of sneaking extra fruit into everything I make (and yes, I checked, pumpkin is technically a fruit). With a generous helping of this magical ingredient and considerably less sugar, this is better on the budget and the body than the cafe-bought alternative.
Liquid Pumpkin Pie
A spin on the ever-popular pumpkin spice latte, as far as I’m concerned you can call this liquid gold!
- 3/4 cup pumpkin puree
- 1 cup dairy or non-dairy milk (I prefer coconut)
- 1/2 to 1 Tbsp pumpkin pie spice
- 1 Tbsp sugar
- 1 1/2 cups strong coffee
- Whisk pumpkin into milk in a small saucepan over medium heat. Add spices and sugar, whisk until hot and foamy.
- In a generous mug, add one part pumpkin to one part coffee. Stir thoroughly.
- Optional: top with dairy or non-dairy whipped cream.
Preparation time: 5 minute(s)
Cooking time: 5 minute(s)
Number of servings (yield): 4
Copyright © 2011.
Perfect for the first weekend that actually feels like fall.
Note: To make pumpkin pie spice, mix together 2 tsp cinnamon, 1 tsp ground ginger, 1/2 tsp ground nutmeg, 1/2 tsp allspice or ground cloves.
If you’re not enjoying fall weather just yet, you can make it cold by mixing coffee ice cubes and chilled pumpkin mix in a blender until smooth. I love that you can adjust caffeine content by adding more or less coffee. If you’re caffeine-sensitive like me I can attest to this drink’s deliciousness even with minimal coffee (or with none at all, as I did this afternoon with the photoshoot leftovers!).
We are strange folks, who use exclusively non-dairy milk for most purposes, but still topped our drinks with whipped cream. To make homemade whipped cream: Chill medium bowl and whisk in freezer until cold. Add 1 cup cold heavy whipping cream to bowl with 1 Tbsp confectioner’s sugar and 1 tsp vanilla. Whisk by hand or with electric mixer until soft peaks form.
P.S. I’m sorry again for the grainy photo. Our new camera is literally in the mail.