Sunday, October 30, 2011

Pumpkin Spice Latte with Vanilla Bean Whipped Cream

There are two things I know.

I love coffee...

...and I love pumpkin.  

The two together make magical deliciousness in a cup.  

 As part of the the Foodbuzz Tastemaker Program I received free Godiva Coffee - Pumpkin Spice (and Carmel Pecan Bark as well)! Thank you Foodbuzz! 

I have definitely been addicted to Pumpkin Spice lattes this season - so I thought, why not try it at home?  The free pumpkin spice coffee from Godiva also was inspiration for making this extra pumpkin-spicey drink!  

I do not have a fancy espresso machine, but I love using the Bialetti Moka pot pictured above to make espresso-like strong coffee.  

Pumpkin Spice Latte with Vanilla Bean Whipped Cream
o    For the pumpkin spice syrup:
o    1 1/2 cups water
o    1 1/2 cups sugar
o    4 cinnamon sticks or 1 Tbsp ground cinnamon
o    1/2 tsp ground cloves
o    1/2 tsp ground ginger
o    1 tsp ground nutmeg
o    3 Tbsp canned pumpkin
o    For a single latte:
o    1 shot of espresso or 2-4 Tbsp very strongly brewed coffee (I used Godiva Pumpkin Spice coffee)
o    6-8 oz milk, heated or steamed until very hot
o    1-2 Tbsp pumpkin spice syrup (or to taste)
o    Whipped cream, optional 

Vanilla Bean Whipped Cream
o    1 c. heavy whipping cream
o    2 tsp. pure vanilla bean paste or extract
o    2 tsp. powdered sugar

1.      Add Vanilla and cream together in a chilled bowl and beat until peaks start to form. If you are using a stand mixer put the whip attachment and use about 6 speed for about 5 minutes.
2.      Slowly add your sugar and whip again until peaks form again. Refrigerate.

1.      To make the syrup: Cook sugar and water in a small pot over medium heat until the mixture is completely clear.
2.      Whisk in the remaining ingredients and continue to cook for about 5 minutes, stirring frequently. Do not allow mixture to come to a boil.
3.      Allow mixture to cool for 10-15 minutes.
4.      Strain syrup through cheesecloth or a fine mesh strainer into a large jar or bottle of your choice.
5.      Keep syrup in the fridge, it will last a while.
6.      To make the latte, combine coffee with heated milk, and 1-2 Tbsp of pumpkin spice syrup (add to taste).
7.      Top with whipped cream, if desired.  

1 comment:

Joni said...

Would love a cup of this! Sounds wonderful!