Yesterday I was yearning for a Pumpkin Spice Latte at home, but alas, I had used up the syrup from the week before. Then I saw the pumpkin butter right next to the milk in the fridge, and SHAZAM…there was my answer. Pumpkin butter is made from Pumpkin, sugar, spices and a bit of citric acid. This is almost what is in the syrup (except for the citric acid, and there’s only a tiny amount of it).
So here’s my new recipe:
1 heaping teaspoon of pumpkin butter
4 to 6 oz. of strong coffee
4 to 6 oz. of milk
Put a scoop of pumpkin butter in a mug and fill the mug halfway with hot coffee.
Heat milk in a separate cup, and froth with a frother* if desired. Pour hot milk into mug with the coffee and pumpkin mix. Stir to combine. Top with foam.
Top with a sprinkle of pumpkin pie spice if desired.
Let me know if you like this. I thought it was pretty good for being so easy.
*those little frothers that have a flat whisk, are battery operated, and about the size of a pen are amazing. I don’t have one, but I will soon….