Hello all my lovely readers! Isn't this the perfect fall weather? Well, it is here in Virginia, and I am loving it! Except, well... I've done it again. What, you ask? I've hurt myself. I went white water rafting last weekend and had a traumatizing fall out of the raft, under the water, into a rock, and stuck under the boat. Definitely my nearest-death experience. I do not recommend falling out of a raft on the rapids. Never-the-less, a wilderness doctor just happened to be milling around the scene two hours later, and he stitched me right up!
Although I'd love to post the pictures here, this is a food blog, and I don't want any gag reflex responses. Click here to see them.
I am now hobbling around again, stuck in my house for the past two and a half days. I get stir crazy, as most, but I've also taken the opportunity to enjoy a little quiet.
I've read through Southern Living, Cooking Light and Better Homes and Gardens. I've lit scented candles and listened to the sound of the wind blowing in my window. I've discovered a pumpkin spice latte.
Wait. What? A pumpkin spice latte? You know... those things that cost about $4.00 from our favorite coffee place?
Now you can make it at home-- and you may never go back to Starbs again.
What ya need:
2 cups of vanilla almond milk
2 tbsp canned pumpkin
2 tbsp white sugar
2 tbsp vanilla extract
1/2 tsp pumpkin pie spice
1/2-to-1 cup strong hot brewed coffee
What ya do:
Combine the milk, sugar and canned pumpkin in a medium sauce pot over medium heat until liquid steams
Remove from heat and stir in vanilla.
Whisk quickly for about 20-30 seconds to make a frothy consistency. Divide milk mixture between two mugs.
Top each mug with desired amount of coffee. (The less coffee you use, the sweeter it gets)
Top with whipped cream, cinnamon or pumpkin pie spice!
Oh and what to do with the leftover canned pumpkin? Well, try my pumpkin spice biscotti or chocolate chip pumpkin muffins!
Ta-Ta! Happy October!