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INGREDIENTS:
- Vanilla
- Heavy cream (didn't have so just used extra whole milk)
- Ground ginger
- Ground nutmeg
- Cinnamon
- Milk
- Pumpkin puree
- Sweetener - the recipe called for brown sugar or sucanat - I chose real maple syrup
I made the mixture this past weekend to use in my coffee this week so froze it in individual portions.
I used my muffin pan but you could easily use an ice cube tray or baby food tray if you wanted to. This recipe is funny to me because I feel like I'm getting veggies in my coffee! Wait ... is a pumpkin a vegetable? A fruit? Awh who cares?! It's good for you! I just put the frozen 'puck' in my coffee mug and quickly microwave to defrost it and then pour in my coffee. I did still end up using a little extra milk and maple syrup but I think if I play with the recipe a bit to have more milk / syrup in it but keep the rest the same amounts it would work. It does taste amazingly like what I remember at Starbucks - before I added my 5 packets of splenda of course! (I know ... it was crazy!)
I think next time I'll make the frozen portions a little smaller - maybe use an ice cube tray instead of muffin tin to make them. It is definitely worth making again! My morning coffee is once again a wonderful ritual.
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I'd love to know you visited and what you think! I'm also thankful for any ideas, tips or suggestions as I'm still learning to cook and to live a real / whole foods lifestyle.