Pumpkin Spice Latte

This recipe is dedicated to my dear, sweet grandma who passed away on September 21, four short days after my grandpa's passing.  

My grandma was an amazing woman - I can only hope to be half the woman she was.  She was kind, smart, strong (she could arm wrestle like no other!), beautiful, stubborn (yes, grandma, really), and a sharp dresser (she always wondered what happened to me...:)).  She loved dressing up, but had no problems going fishing, camping, hiking, hunting (she was a crack shot) or talking care of our HUGE yard.  "Can't" was not in her vocabulary.  She never complained, even on the day she passed away.  You just got up and "took care of business". 

But, my grandma did have one small weakness...she had a SWEET tooth.  I know that she would have enjoyed this (it would only have been better with something chocolate served with it!).  I served this to my family in her china, which has been passed down to me.  Hope you enjoy it (and one or two family pictures as well).

As always, please remember this is treat, not something for everyday.

Ingredients:

• Coconut milk (enough to fill your cup most, but not all, of the way)
• Pumpkin Spice Syrup (how much?  It really depends on the size of your cup...and your taste buds...I'd start with less and keep adding until it tastes right to you:))
• Brewed coffee (if you're really into lattes, you want either espresso or really strong coffee...we're not really coffee drinkers, so regular-strength worked well for us -- and again, this really depends on the size of your cup)
• Chilled coconut cream (the part in the coconut milk can that separates from the water) [optional]
• Maple syrup [optional]
• Cinnamon [optional]

Directions:

1. Mix together coffee and milk and heat (you want this pretty hot so that the whipped cream doesn't cool it down too much).
2. While the coffee/milk is heating, blend together coconut cream and maple syrup (I mixed about 1 cup of "cream" with 1 Tbs maple syrup -- this is a lot more than you need for a cup or two).
3. Mix syrup in the coffee/milk, starting with less and adding more to taste.
4. Add whipped cream.  Sprinkle with a little cinnamon and enjoy.

 

Grandma & I - camping

Grandma & I - going to "town" (i.e., shopping)

Grandma & Grandpa - going to church

Pumpkin Spice Syrup

You know the thing about something like a syrup?  The pictures are pretty unimpressive, especially when you aren't a good photographer to begin with (bet you never noticed that, huh?):)  But, don't let the photo keep you from reading on - this is good stuff! 

Fall is in the air (and here in Albuquerque, hot air balloons as well)!  Everyone seems to be talking about Pumpkin Lattes at Starbucks.  Aside from the cost, I actually can't have one due to the dairy (and I don't drink soy).  Maybe you have the same problems and are lamenting your loss... 

But, never fear, this recipe will take care of you!  This is a base syrup, which is easily combined to make a Pumpkin Spice Latte (recipe coming).  Much easier than one would think.  And, a whole lot cheaper, plus better on waistline than Starbucks:)  

I adapted this recipe after a long perusal on the Internet.  Usually a simple syrup is equal parts water and sugar.  I used coconut milk hoping I could cut down on the sugar.  Seems to have worked really well.  

Use in moderation (because hey, though there's less sugar than the comparable syrup, there's still a fair amount!) and enjoy.

Ingredients:

• 1 1/2 cup coconut milk
• 1/2 cup coconut crystals
• 4 cinnamon sticks
• 1/2 tsp ground cloves
• 1/2 tsp ground ginger
• 1 tsp ground nutmeg
• 1 1/2 Tbs pumpkin puree

Directions:

1. In a saucepan, combine coconut milk and coconut crystals.  Place over medium heat and cook until sugar is dissolved.
2. Then, add the remaining ingredients (cinnamon sticks through pumpkin) and stir well.
3. Let cook for awhile (15 mins or so) until the syrup has thickened somewhat.
4. Remove cinnamon sticks and use in your favorite recipe.