To Amuse and Delight

Tuesday, November 13, 2012

Pumpkin Lattes and things like that

Pumpkin Latte. Just the name itself conjures up images of all that is good about fall. Autumn perfection.  Many of my lady friends have a very serious relationship with the Pumpkin latte. They just love it, some say it's an addiction. In the company of a lovely friend or two I have too succumbed to it's charms. The first sip almost delivers the happy feeling that the name conveys. But, sadly when taking tepid gulps from the bottom half of the cup I feel kind of let down. Maybe it has something to do with that fake pumpkin, too sweet syrupy stuff that sinks to the bottom. After just such a moment I determined not to drink another. Unless I made it myself. I did it, and it has all the promises of an autumn day. Without the lousy feeling afterward. If you too are interested in a healthier Pumpkin latte here is what I did:

Made a cup of my favorite coffee. I use a hand drip funnel or coffee press.
Heated up some milk with pumpkin puree (whisk together). About one tablespoon pumpkin per cup.
Sweeten coffee with sweetener of choice. I use stevia and maple syrup combination.
Pour the milk/pumpkin mixture over the sweetened coffee, the whisking froths up the milk nicely.
Grate or sprinkle on some cinnamon.

There you have it. Aside from the obvious benefits of it being natural, you can customize it for your own taste. Your coffee, your sugars, your milk (almond is good too), you can add on cardamon, vanilla, chocolate....you get the idea.
I have been putting pumpkin into anything I can get away with it lately. Here is the pumpkin smoothy, which is a big hit. My girls love it. Actually they really like all of my pumpkin concoctions. I don't know of any other healthy vegetable type that is so easily accepted in their sweets. The smoothies were made from almond milk, banana, pumpkin puree, vanilla extract and again that stevia/maple syrup combo.
Little pumpkin cakes for tea with milk chocolate icing. Sure they have chocolate on top, but I consider them a fairly healthy sweet. They are made with whole wheat and no fat (oil). They get all their moistness from the pumpkin puree. Another winner all around.
Have you noticed how as you scroll down the foods are progressing toward the more decadent? Being home bound for days after Hurricane Sandy was all the excuse I needed to make pumpkin donuts. Maybe not the healthiest thing on the planet, but compared to store bought donuts they're not so bad. The benefits of whole wheat flour and pumpkin again. A spoonful of a maple syrup and sugar glaze goes a long way in flavor so you only need a small amount of sugar in the dough. Yes, they are fried. That's because I like them better than baked and donuts don't just happen every day.

5 comments:

  1. We are using a LOT of pumpkin these days as well! I've been using it for sweet pumpkin pudding as well as savory side dishes (actually, mashed with sea salt and coconut oil it takes the place of potatoes) but I never ever thought to make a TRUE pumpkin spice latte! I love this idea and can't wait to try one at home (it's one of Rosie's favorite flavors). I'll use our little three dollar frother to make it foamy, it is my current addiction. Rosie bought it for me at Ikea on a whim and I've used it every day since! Hope you enjoyed your day.
    Love,
    Tracey
    x0x

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  2. Tracey-
    I will try that savory mashed pumpkin this week, sounds so good!

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  3. Pumpkin latte, pumpkin donuts!! Heck yeah, you are my kind of gal xoxo Clarice

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  4. Ugh. This just reminds me that I can't eat your donuts every day.
    They're that good.

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  5. I want all of it in my stomach at once!

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