Homemade Pumpkin Spice Latte
Ingredients:
Pumpkin spice syrup
- 1 ½ cups of water
- 1 ½ cups sugar
- 4 cinnamon sticks or 1 Tbsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground ginger
- 1 tsp ground nutmeg
- 3 Tbsp canned pumpkin
For a single latte:
- 2-4 Tbsp espresso
- 6-8 oz skim milk, very hot
- 1-2 Tbsp pumpkin spice syrup
- Optional: Whipped Cream
DIRECTIONS:
- To make the
syrup: Cook sugar and water in a small pot over medium heat until the
mixture is completely clear.
- Whisk in the remaining ingredients
and continue to cook for about 5 minutes, stirring frequently. Do not
allow mixture to come to a boil.
- Allow mixture to cool for 10-15
minutes.
- Strain syrup through cheesecloth
or a fine mesh strainer into a large jar or bottle of your choice.
- Keep syrup in the fridge, it will
last a while.
- To make the latte, combine
espresso with heated milk, and 1-2 Tbsp of pumpkin spice syrup (add to
taste).
- If desired, top with whipped cream.
Estimated cook time: 25 minutes
Apple Cider Caramel
Cookies:
Ingredients:
- 1 cup unsalted butter, almost melted
- 1 cup granulated sugar
- ½ tsp salt
- 1 (7.4 oz) box of Alpine Spiced Apple Cider
instant drink mix
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- 3 cups All-Purpose flour
- 1 (14 oz) bag of Kraft caramels
DIRECTIONS:
1.
Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.
2. In a stand mixer, cream together butter, sugar, salt, and all 10 packets of apple cider mix until smooth and fluffy. Beat in eggs and vanilla extract, and then mix in the baking soda and baking powder. Add the flour and mix until just combined.
3. With a standard (size 50) cookie scoop, scoop the dough scrapping off the excess as you go up the bowl. Flatten the dough slightly in your hand and place a caramel in the center. Work the dough around the caramel sealing well. Place the cookies two inches apart on the sheets.
4. Bake 12 to 14 minutes or until golden brown around the edges. After baking, carefully slide the parchment with the cookies onto the counter. Let cool until they are no longer soft but still slightly warm. Twist gently to remove, and cool the rest of the way upside down on the parchment or on a cooling rack.
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