Pumpkin was on my shopping list, so when I spotted Libby’s canned pumpkin on a small table at the supermarket last weekend, I made a beeline for it, not noticing till I got there that it was a sampler table. Grocery store samples are usually things I don’t eat, but I love pumpkin and coffee’s in my veins.
The friendly woman who poured my sample promised it would remind me of pumpkin latte from a coffee house. Just for good measure, she squirted a little mountain of whipped cream on top. I think I had a white moustache from the first sip but didn’t care; she wasn’t kidding about how good it is.
The recipe, by Libby’s, is simple and came home with me. It was chilly enough yesterday to make a batch, savoring not only the latte but also the savings I enjoyed by spending five minutes to make it.
By the way, the cup is an old piece of Bavarian china I picked up in New Hampshire for either a dime or a quarter. I know next to nothing about china, so if anyone can enlighten me about the cup I’d love to learn.
Pumpkin Latte
Adapted from Libby’s
1 cup/8 oz strong coffee
1/4 cup/4 TB pure canned pumpkin, not pie filling
5 oz (small can) evaporated milk, fat-free or regular
1 – 2 tsp sugar
1/8 tsp pumpkin pie spice or cinnamon (see note)
Combine all the ingredients in a small saucepan or a 2-quart microwave-safe measuring cup. Microwave or heat until quite hot; if using the stovetop, heat over medium-low heat and stir from time to time.
Pour and serve. If you want foam, first whizz the latte in a blender (holding down the lid with a kitchen towel to protect yourself) or use a hand blender, as I opted to.
Makes 2 8-ounce servings.
Ella’s Note: I used pumpkin pie spice in the latte and sprinkled cinnamon on top. Greedy, I guess. To learn about pumpkin pie spice and how to make your own if you wish, please see my earlier post about that.
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Mmmmmm, this does sound good. I don’t generally like flavoured coffees (give me a good French Roast!) or pumpkin pie, but somehow this works in my imagination. I’ll have to let you know if it does in reality!
I think you’ll like it, even though you’re not a pumpkin fan. Use some of that TJ’s cinnamon in it and on it! I’m not a flavored coffee fan either and drink it black. But this sort of thing, to me, is a beverage that has add-ins.
It’s a bit like ice cream. My favorite is any top-notch plain vanilla, but add stuff in to vanilla and I’m on it faster than you can say Ben & Jerry!
I love Starbuck’s pumpkin spice latte but haven’t had one in two years because of the calories and cost.
The trick here, of course, is to use the rest of the pumpkin in that dip for apples you so kindly provided us
shoreacres´s last blog ..Invention and Necessity
That’s the one she said this would remind me of. I don’t think I’ve ever had one so I don’t know if she was right, but this is awfully good. And if you use fat-free evaporated milk, it’s almost virtuous.
The fast pumpkin butter’s a great way to use the rest of the can. Good memory! Or there’s a little chocolate and pumpkin cake that I just might have made Sunday but haven’t photographed or tasted yet.
Tried it and am a fan. The taste isn’t identical to Starbucks, but I think I like this better. Some of Starbucks drinks can have just a slight after taste – no doubt a result of the syrups they use.
The only thing that would make it better is 40 degree temperatures instead of 70. But it’s in the fall/winter rotation for good!
shoreacres´s last blog ..Invention and Necessity
A fan, yay! It’s awfully good. I sometimes think Sbux drinks taste the way they do simply because of the coffee, which always tastes scorched to me or too strong. The only bevvie of theirs I really like is frappuccino and I could inhale them.
As for the temps, be careful what you wish for…