Sunday, October 30, 2011

Pumpkin Spice Latte

And now for a guest post by my dear roommate Sarah. At my request, she learned to make pumpkin spice lattes.  I often refer to her as my fairy godmother, because she frequently makes my wishes, be they decorating or food or latte related, come true.  Here's how to bring some of the magic into your own kitchen:

Now that Fall is finally here in Phoenix (by that I mean the high has dipped under 90 degrees), it’s time to bring out the Pumpkin Spice Latte. While the rest of the country is wrapping up leaves-changing-colors season, we here in the valley search for any hint of a normal Autumn experience. Not all of us can afford to purchase the tasty yet pricy seasonal drink, which makes the DIY version a great alternative. Inspired by my roommate, Annalise (the owner of the espresso machine and the one who found the syrup recipe), I learned how to make this drink in our kitchen this weekend.

I first had to learn how to make espresso (an intimidating feat, but not so hard, really). The next ingredient is the pumpkin spice syrup. I used this recipe, but I think that next time I might add more pumpkin for a stronger flavor. To make the latte I used 1 shot espresso, 2/3 cup milk steamed (using the espresso maker), and 1 tablespoon syrup. If you don't own an espresso machine, the espresso can be replaced with 2 ounces hot coffee. The latte is especially delicious when served in a mason jar (also ideal for sealing and saving for later) and topped with homemade whipped cream.

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