Saturday, November 21, 2009


"Fall" is in full swing around these parts with warm sunny days, a brisk breeze in the air and finally No Rain! Although Guatemala really only has 2 seasons, winter (non-rainy) and summer (rainy) I think those in-between times really do feel like spring and fall. With Thanksgiving nearing and my internal body clock sending me messages of it's normal cravings from this time of the year, I have found myself on more than 1 occasion strolling the supermarket asiles on a hunt for pumpkin. Wouldn't my luck have it that canned pumpkin is pretty much non-existant here..... and so isthe real deal (at least as I typically know it in the big orange form). Word on the street is that a few of the specialty grocery stores will get in canned pumpkin sometime this week, but you have to be pretty luck to find it. I think I'll give the search another go today. I'm tired and this sweet & spicy treat would be the perfect pick-me-up!

Pumpkin Spice Latte

makes 1-2 servings

2 cups milk
2 tablespoons canned pumpkin OR 1 teaspoon of Torani Pumpkin Spice Syrup (your choice)
2 tablespoons sugar or sugar substitute - you can halve this amount
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don't have an espresso machine.)

In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don't have a blender, don't worry about it - just whisk the mixture really well with a wire whisk.

Pour into a large mug or two mugs. Add the espresso on top.

Optional: Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.

recipe courtesy of

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