Comforting Fall Beverage Ideas

KP06-91-2T

* shop this pewter mug

From a hot apple cider to pumpkin spice latte, here are a few at-home drink ideas to bring fall into your kitchen and mug!

 

Make Your Own Pumpkin Spice Latte

 

What You Need

Ingredients
2 tablespoons canned pumpkin
1/2 teaspoon pumpkin pie spice, plus more to garnish
Freshly ground black pepper
2 tablespoons sugar
2 tablespoons pure vanilla extract
2 cups whole milk
1 to 2 shots espresso, about 1/4 cup
1/4 cup heavy cream, whipped until firm peaks form

Equipment
Mixer, whisk, or hand blender, to whip cream
Saucepan
Wooden spoon
Whisk
Blender
Espresso maker or coffee maker

Instructions

  1. Heat the pumpkin and spices:In a small saucepan over medium heat cook the pumpkin with the pumpkin pie spice and a generous helping of black pepper for 2 minutes or until it’s hot and smells cooked. Stir constantly.
  2. Stir in the sugar:Add the sugar and stir until the mixture looks like a bubbly thick syrup.
  3. Warm the milk:Whisk in the milk and vanilla extract. Warm gently over medium heat, watching carefully to make sure it doesn’t boil over.
  4. Blend the milk:Carefully process the milk mixture with a hand blender or in a traditional blender (hold the lid down tightly with a thick wad of towels!) until frothy and blended.
  5. Mix the drinks:Make the espresso or coffee and divide between two mugs and add the frothed milk. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired.

Substitutions

  • Milk Fat:This recipe is most satisfying when made with whole milk, but 2% and skim can be substituted.
  • Canned Pumpkin Substitution:You can substitute 1 teaspoon Torani Pumpkin Spice Syrup for the canned pumpkin if you have it on hand.
  • Sugar Substitute:You can use a sugar substitute in place of the sugar if desired. Add to taste.
  • Pumpkin Pie Spice Substitute:No pumpkin pie spice? No problem — use our recipe to make it out of cinnamon, ginger, and other spices: Recipe: Pumpkin Pie Spice Mix
  • Espresso Substitute:If you don’t have espresso on hand, you can use strong brewed coffee instead. Increase amount to 1/3 to 1/2 cup.
  • Make a big batch of pumpkin spice mix-in:If you like, you can make a big batch of the pumpkin spice base, and refrigerate. To make

Recipe Notes

8 full servings

Cook 1 cup pureed or canned pumpkin with 4 teaspoons pumpkin pie spice1 teaspoon black pepper, and 1 cup sugar. Stir in 1 cup vanilla extract. Refrigerate for up to 1 week and use as desired. To serve, blend 1/3 cup pumpkin spice mix-in with milk until frothy, and add 1 or 2 shots of espresso. Top with whipped cream and serve.

 

More.

 

Warm Vanilla Cider – from Martha Stewart

 

Warm Vanilla Cider

With whipped cream and honeyed walnuts, this drink is like a dessert. And when made without the bourbon, it’s perfect for children.

INGREDIENTS

DIRECTIONS

1.  STEP 1

Combine apple cider, dark-brown sugarnutmeg seeds, and bean in a medium saucepan. Gently simmer over medium-low heat for 15 minutes. Remove from heat, and add bourbon if desired. Remove and discard solids. Divide among 6 mugs or heatproof glasses, and top each with a dollop of whipped cream and a few honeyed walnuts.

More.

 

Love,

Lily

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