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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Pumpkin Pie Latte from . Ingredients:
2 tablespoons canned pumpkin |
2 tablespoons vanilla syrup |
1 cup milk (may use soy milk) |
1/4 cup non-dairy coffee creamer |
1/4 cup espresso or 1/2 cup strong brewed coffee |
2 teaspoons gingerbread syrup (recipe below) |
ground pumpkin pie spice, for garnish |
ground nutmeg, for garnish |
2 cups water |
1 1/2 cups granulated sugar |
2 1/2 teaspoons ground ginger |
1/2 teaspoon ground cinnamon |
1/2 teaspoon vanilla extract |
Directions:
1. FOR GINGERBREAD SYRUP: Combine water, sugar, ginger, cinnamon and vanilla in a medium saucepan. Bring mixture to a boil then reduce heat and simmer syrup, uncovered, for 15 minutes.
2. FOR LATTE: In a small saucepan, stir pumpkin puree into milk. Add syrups. Heat gently until steaming, stirring occasionally. Once heated whisk mixture until foaming. Pour flavored milk into a tall glass and add coffee over. Dust with ground pumpkin pie spice or nutmeg, optional.
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