Wednesday, September 25, 2013

Pumpkin Spice Almond Milk + Coffee


Pumpkin Spice Almond Milk + Coffee // Loves Food, Loves to Eat
Man, you all really like your pumpkin spice this year! I can't even tell you how many pumpkin spice Facebook posts and memes I've seen this fall (and fall only just started!). And Pinterest, jeez louise. Pumpkin spice for days. My favorite pumpkin spice incarnation has to be beer. I love a good pumpkin spice beer! This one is my favorite right now… it tastes like pumpkin pie!

I'll leave the beer making to the professionals, but one pumpkin spice treat I will make at home is the PSL. Pumpkin. Spice. Latte. Sort of. So… I mentioned this before, but I'm not a huge fan of sweet, milky coffee. I'm obsessed with (and maybe addicted to) the actual taste of strong, black coffee. But, like everyone else, when the leaves start turning orange, I start craving a little pumpkin spice in my coffee. I don't like the taste of soy milk, and I hate the taste of regular (cow) milk (yes, even in a latte, I can taste it), so I decided to make my own pumpkin spice almond milk to add to coffee! 

Pumpkin Spice Almond Milk + Coffee // Loves Food, Loves to Eat
This mix is sweet but not overly so, and has just the right amount of pumpkin and spice. Make a jar-full, and take it to work to add to your coffee all week! It feels all cozy and indulgent, and makes me want to bundle up in a warm sweater! 

Pumpkin Spice Almond Milk + Coffee // Loves Food, Loves to Eat

PPS. I read the back of a pumpkin pie spice jar, and it said it contained mace (spice). I remember there always being a jar of mace in my mom's spice rack, but I honestly couldn't remember anything about it. So I looked it up… did you know that mace is the dried lacy layer of the nutmeg seed? Weird! Feel free to throw some of that in your spice mix, if you have it! 

PPS. Since you'll have extra pumpkin puree after making this, go ahead and make some pumpkin pie granola too. 

Pumpkin Spice Almond Milk + Coffee 

Pumpkin pie spice is a breeze to make on your own. I use just cinnamon, ginger, allspice, and nutmeg, but you can also add cloves and cardamom if you want. For the spiced milk, you can also try adding maple syrup instead of the brown sugar!

1 cup unsweetened almond milk
1/4 teaspoon cinnamon
1/4 teaspoon ginger
pinch allspice
pinch nutmeg (fresh ground is best)
pinch salt
1 tablespoon brown sugar
1 teaspoon vanilla extract (also try almond, to pump up the flavor of the almond milk!)
2 tablespoons pumpkin puree (not pumpkin pie filling, be sure the only ingredient is pumpkin)

To serve: Coffee, fresh nutmeg, whipped cream (optional)

Combine almond milk through pumpkin puree in a small pot and whisk to combine. Heat over medium until it starts to bubble, then simmer stirring occasionally for another minute or two. Taste, and add more sugar/spices/pumpkin as desired. Use right away, or let mixture return to room temperature before refrigerating. Store in a jar in the fridge for up to a week, and give it a good shake or stir before using. 

To serve, I like to do a 60/40 coffee to almond milk ratio, but test it out and figure out what you like best. 
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