I have to admit, I've been in denial about fall. I was not ready to let go of the warm summer days filled with outdoor playing and gardening. Before I knew it, I looked outside our back door to see our tree (yes, the one and only) yelling, "Get with it! It's fall!"
To ring in the season properly, we jumped right in to many of the fall favorites. We made pumpkin spice lattes, apple-pumpkin-cranberry muffins (with apples that we picked from the apple orchard), low-fat pumpkin cream ice sandwiches cut into the shape of pumpkins, caramel for dipping apples, and chili with cornbread.
It certainly feels like fall!
In case you haven't spied a pumpkin spice latte recipe that you want to try, I'll share this with you. It's so simple and the perfect way to put you in a good mood on a crisp morning.
I originally found this recipe on Pinterest. I can't vouch that it truly tastes just like Starbucks' since it's been a year since I had theirs. I can vouch, however, that this tastes delicious. I've had it in my espresso every day since I made it (a week ago).
Pumpkin Spice Lattes
Adapted from Sugar Crafter
Makes enough for at least 7 lattes, as long as you don't like yours sickeningly sweet.
Pumpkin Spice Syrup Ingredients
1 cup water
3/4 cup sugar
1 1/2 - 2 1/2 tbs pumpkin puree
3 cinnamon sticks (preferred), or 1-2 tsp ground cinnamon, depending on how strong your cinnamon is
1/2 tsp nutmeg
1/4 tsp cloves
Combine all ingredients in a small saucepan. Heat over medium low for 15 minutes (or so; doesn't have to be exact); don't let it boil. Strain through a fine mesh sieve into a jar or other container to store it in. Keep in the fridge for up to one month, shaking or stirring before each use.
Update: A friend tried this recipe with a few issues. Make sure that you don't let your syrup get too hot or else it will start to caramelize and turn into a goopy mess! You are looking for a low simmer, if it simmers at all.
Whipped Cream Ingredients
4 oz heavy cream
2 tsp sugar
1 tsp vanilla extract
Whip all ingredients on medium high until soft peaks form (about a minute or less) if you want to spoon it on. To pipe it, whip a little bit longer until firm peaks form. Spoon into a pastry bag or ziplock fitted with a 1M tip at the end. Store extra whipped cream in the fridge, tightly covered.
1/2 - 3/4 cup milk, frothed or hot
2 shots espresso or strongly brewed coffee
1 1/2 tbs pumpkin spice syrup (approx)
whipped cream (optional)
Pour the pumpkin spice syrup into the bottom of a mug. Add the espresso and hot milk. Top with whipped cream, extra syrup, and a sprinkle of cinnamon, if desired.