Anna Weicht

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Caramel Pumpkin Spice Lattes

September 21, 2017

Pumpkin lattes are one of the things I love about autumn.  American coffee lovers look forward to this seasonal treat each year.  I found this recipe in the September 26, 2016 issue of People magazine.  The recipe is by Jeni Brittan Bauer.  You can save some serious money by making these lattes at home as well as impress friends and family with your barista coffee house talent.  With the falling leaves and crisp autumn nip in the air, you now have a good excuse to indulge your sweet tooth with caramel pumpkin spice lattes.

Bon Appetit!

 

Tips:

If you live in a part of the world that does not have pumpkin flavored ice cream, you don't need to worry!  You can use a rich vanilla ice cream (or whatever you ice cream you think might work) and make your own pumpkin-pie spice by mixing the following spices together: 1 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon ground ginger.

 

Latte preparation time is 5 minutes.  Whip cream preparation time is 15 minutes.  Total time (with whip cream) is about 20 minutes.

 

Click here for a printable version of this recipe.

 

Ingredients:

  • 2 scoops pumpkin-flavored ice cream

  • 16 ounces strongly brewed medium roast coffee

  • Sweetened whipped cream to taste (see recipe here)

  • 2 teaspoons caramel sauce

  • Pumpkin-pie spice to taste

 

Directions:

Place one scoop of the pumpkin ice cream into each of two microwave-safe coffee cups.  Microwave both cups on high until the ice cream is mostly melted and warmed, about 30 seconds.  Pour hot coffee over the melted ice cream.  Top each with a dollop of whipped cream and roughly 1 teaspoon of caramel sauce.  Finish with a sprinkle of pumpkin-pie spice.  Serve immediately.  Serves 2.

 

Optional: In a small bowl, mix together equal parts pumpkin-pie spice and raw sugar (or regular sugar).  Sprinkle on top of the latte instead of just the pumpkin pie spice.  The raw sugar will give a crunchy topping.

 

 

(edited by Anna Weicht)

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