Two things coincided to make this recipe happen: I was turned off by the odd oily film floating on my cooled-off commercially bought Pumpkin Spice Latte and I saw a recipe posted by a Farmgirl's Dabbles. On top of the obvious money savings, I knew I had to try this out since I would also know and control exactly what went into my special winter drink indulgence. I lowered the fat content a bit by not using whole milk. I don't need that much fat in my drinks, thank you. I included Cardamom instead of Cinnamon because I am not a huge fan.
1 Cup Organic Rice (or milk of choice)
1 Cup Organic Half and Half
1/2 Cup Organic Condensed Milk
15 oz. Organic Pumpkin Puree
1/3 Cup Organic Brown Sugar
1 Tsp. Vanilla extract
1 teaspoon each, ground:
Directions: Since I had whole All Spice berries, I used about 10 along with a cup of liquid to blend into bits. You can use a coffee/spice grinder or wrap them in a towel and crush with a rolling pin or pot bottom if you prefer before adding them to the blender.
In a blender: combine everything! Yes, it is that easy. I did it in two batches, slowly, because I wasn't sure the whole quantity would fit. Turns out it did. I poured everything back and blended for a minute or two and it was perfect.
To mix: use a one-to-one ratio in your favorite cup or mug. Fill cup halfway with hot coffee and top up with your home-made Pumpkin Spiced blend. Save the rest in a covered container. I put mine in a glass pitcher and covered with plastic wrap since it doesn't have a cover. Just open, mix, and pour the next time you want to indulge your winter drink fancies!