Kosher Korner: Pumpkin Spice Latte

Posted on October 23, 2012 by

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Despite the sweltering LA weather, it is indeed fall.  What better way to usher in autumn than with a delicious pumpkin spice latte? Although many coffee shops offer tasty fall drinks, its often difficult to find kosher options and even more of a challenge to afford specialty drinks on a college budget. Fret not! With this recipe you’ll feel like a barista once you learn just how easy it is to make this delicious drink from the comfort of your own kitchen.  This kosher take on a fall favorite will keep you energized during exams and won’t break the bank!

I learned this recipe from my mother, who makes these lattes every year using the puree from her homegrown pumpkins.  We started growing pumpkins when I was four, and every fall we saved the seeds and replant them the following year. I always look forward to my mother’s amazing pumpkin soups and baked goods, but I am especially fond of her lattes. Like most Jewish mothers, my mom hates to waste money, especially on grossly overpriced café beverages. This drink has all of the quintessential flavors of fall and even though I’m far from home I love to make this recipe to remind me of the comforts of home.

Descendants of the pumpkin that my mother and I planted 15 years ago.

Yield: Roughly 2 servings

Prep Time: 6 minutes

Cook Time: 4 minutes

Dairy*

Ingredients:

1-cup milk
2-tablespoons pumpkin puree or unsweetened canned pumpkin (1 tablespoons if you don’t want a rich pumpkin taste)
1/2-tablespoon granulated sugar
1/2-tablespoon brown sugar (packed)
1/2-tablespoon vanilla extract
1/2-teaspoon pumpkin pie spice plus more for garnish
1/2 cup of very strong brewed coffee
Whipping cream for top (optional)

Directions:

Combine milk, pumpkin, and sugars in a small saucepan. Cook on medium heat, stirring until milk is hot and frothy. Remove from heat and whisk in vanilla and spices. Froth the mixture using a milk frother or hand whisk. Pour into two mugs and add coffee to each cup.  If desired, top with whipped cream and sprinkle with pumpkin pie spice.

Tips:

*You can reduce calories by using nonfat milk and fat-free half & half. You can also use soy or almond milk.

Mix equal parts cinnamon, nutmeg and allspice if pumpkin pie spice is hard to find.

While the brown sugar adds a bit more depth of flavor it can be substituted with granulated sugar.  You can use more or less sugar depending on how you like your coffee.

Although cooking in a saucepan works best you can use a microwave safe container and prepare this in a microwave.

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