Are you over pumpkin everything yet? I happen to be in pumpkin heaven over here with all of the pumpkin loaf we have been noshing on lately. I hope you are seriously enjoying this pumpkin craze, because I have quite a few pumpkin dishes in store over the next few weeks. Don’t worry if you aren’t a pumpkin fan though because I picked up a whole bunch of apples at the farmers market yesterday so we are about to go apple crazy over here too. Hooray for fall!
The other day when I was skimming through my newest cookbook obsession and saw a recipe for Pumpkin Coconut Caramel Sauce; I swooned and then I broke out my slow cooker, blew the dust off of it, and put it to work. I have been looking for a homemade alternative to my beloved Pumpkin Spice Latte from Starbucks and this syrup mixed with a shot of espresso and topped with steamed homemade vanilla almond milk is like pumpkin coffee perfection. Todd and I seriously can’t get enough, and we have even been whipping up vegan pumpkin creams for the kids to enjoy too. Seriously, it’s a pumpkin mad house around here, but we like it that way. *If you don’t have an espresso machine to whip up a latte you can pick up a simple milk frother for not too much of an investment. This syrup is equally good in a simple mug of hot coffee with a little non-dairy creamer.
What is your favorite pumpkin treat?