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!
Christine is a multi-cultural mama living in a bilingual household with her husband and two children. Before entering the blogging world, she worked in the corporate world. She currently spends her days exploring and learning with her children while trying to make every day Earth Day. Her dream is to retire in the sunshine of a pristine New Zealand shore.