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?
- 1 can full-fat coconut milk
- 1 cup packed light brown sugar
- 1 cup organic pumpkin puree
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/8 tsp. ground cardamom
- 1/8 tsp. ground allspice
- pinch of cloves
- Add all of the ingredients to your slow cooker, combine well with a whisk and cook on the low setting for 7-9 hours. When the cooking time has completed use a whisk to thoroughly mix all of the ingredients together and to break up any lumps that may still be in the syrup.
- Store in the refrigerator for up to 1 week.
- 3-4 Tbsp. Pumpkin Spice Syrup
- 1 shot of espresso or about 1/2 cup of really strong brewed coffee
- Almond Milk or other plant based milk of your choice
- freshly grated nutmeg
- 1.Pour the almond milk into a frothing pitcher halfway as the heat will make the milk expand.
- 2. Place the steam nozzle just below the surface of the cold milk in its pitcher. Turn on the steam wand to release full pressure. Keep the wand right at the surface of the milk, rather than under it, so that the steam can stretch and expand the almond milk. As the milk expands you will want to slowly move the wand with the rising milk to keep the tip of the steam wand at the surface. Once the milk doubles in size, the nozzle can be placed under the milk's surface.
- 3.Turn off the steam wand when the milk reaches about 155°F-160°F. If you see large bubbles, you can gently knock the frothing pitcher against the counter or tap it on the side. This should be enough to pop them. Set aside.
- 4.Place 3-4 tablespoons of pumpkin spice syrup in the bottom of your coffee cup. Pull 1 shot of espresso and pour it into the mug over the syrup and gently stir with a spoon to combine the two. Gently pour in the steamed almond milk by holding the froth at the top back with a spoon so that the warm steamed milk can combine with the espresso and syrup. Gently scoop mounds of the foam on top of your latte and top with freshly grated nutmeg.
- If you don’t have a milk steamer or an espresso machine, you can heat your milk on your stove top over low heat until warm. There will not be any foam on top of the latte, but it will still be tasty!
- *Vegan Pumpkin Spice Cream: Omit the espresso from the latte and add more almond milk.