Things that nourish

One Favorite Thing:
Pumpkin Spice Lattes


When the air starts getting crisp and its officially sweater season, the first place my mind goes is to pumpkin spice lattes. I broke in fall by getting my first with a Venti nonfat Pumpkin Spice Latte from Starbucks. How good it was. I have since moderated down to a normal beverage size and have branched out to the local coffee stands that dot every street corner in Western Washington. We are the home of Starbucks, after all. I'm pretty sure that most of us will need caffeine intravenous drip when we reach old age. And I'm plenty ok with that. 

The Kitchn has a great DIY pumpkin spice latte recipe that tastes as close to Starbucks as you can get!

Pumpkin Spice Latte
makes 1-2 servings

Ingredients:
2 cups milk
2 tablespoons canned pumpkin OR 1 teaspoon of Torani Pumpkin Spice Syrup (your choice)
2 tablespoons sugar or sugar substitute - you can halve this amount
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don't have an espresso machine.)

Directions:
In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don't have a blender, don't worry about it - just whisk the mixture really well with a wire whisk.

Pour into a large mug or two mugs. Add the espresso on top.

Optional: Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.

Yum! What's your favorite fall treat?

Photo: Thyme for Wine