FAMOUS NO COFFEE PUMPKIN LATTE
This is a warm and creamy rich pumpkin drink that taste like a Starbucks® pumpkin latte, but with NO caffeine. It is very kid-friendly or great at the midday office holiday party.
Provided by Michael Powers
Categories Breakfast and Brunch Drinks
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Combine pumpkin, milk, sugar, cinnamon, and vanilla in a large saucepan over medium heat. Use a whisk to blend well. Heat to a simmer; do not boil.
Nutrition Facts : Calories 202 calories, Carbohydrate 29.7 g, Cholesterol 19.5 mg, Fat 5 g, Fiber 2.1 g, Protein 8.8 g, SaturatedFat 3.2 g, Sodium 248 mg, Sugar 26.4 g
PUMPKIN LATTE
Steps:
- Special equipment: a milk frother
- Bring the milk to a simmer over low heat. Froth the milk using a milk frother or a whisk. Combine the espresso shots and a tablespoon of Pumpkin Spice Syrup in 2 large coffee mugs and stir half of the milk into each. Sprinkle the tops with spice, if desired. Drink immediately!
- Combine the pumpkin puree and pumpkin pie spice in a small saucepan over medium heat and cook until the mixture thickens slightly and the spices become fragrant, about 3 minutes.
- Combine 2 cups cold water and the granulated and brown sugars in a medium saucepan, bring to a boil over high heat and cook, whisking occasionally, until the mixture thickens and reduces slightly, about 5 minutes.
- Reduce the heat to low, whisk in the spiced pumpkin puree and cook, stirring occasionally for 10 minutes. Do not allow the mixture to boil after you add the pumpkin or the syrup will become cloudy (even after straining.) Remove from the heat and let the mixture cool for 10 minutes.
- Place a mesh strainer over a medium bowl and line the strainer with several layers of cheesecloth. Pour the mixture through the strainer and let it strain slowly into the bowl. Add the vanilla extract to the syrup and transfer to a container with a tight fitting lid. The syrup will last 1 month stored in the refrigerator. Makes about 1 1/2 cups; leftovers can be refrigerated for 1 week.
PUMPKIN SPICE LATTE
Savor the warm spices of this seasonal coffee shop favorite in your very own kitchen (any time of year) and save a few bucks! A little pumpkin puree added to the warm milk gives the latte extra body.
Provided by Food Network Kitchen
Categories beverage
Time 10m
Yield 1 drink
Number Of Ingredients 7
Steps:
- Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.
- Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.
NO COFFEE PUMPKIN LATTE
Great for those chilly Fall days. Best part is there isn't any caffeine so the kids can warm up with one of these too.
Provided by AZPARZYCH
Categories Beverages
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine pumpkin, milk, sugar, cinnamon, and vanilla in a large saucepan over medium heat.
- Use a whisk to blend well.
- Heat to a simmer; do not boil.
PUMPKIN LATTE
I got this recipe off of Libby's Pumpkin. It is a nice drink on a cold winter's day. This can be adjusted to suit your taste by the strength and type of the coffee you like, adding more or less of sugar, spice, or the use of whole, 2%, or fat free evaporated milk. I like using whole evaporated milk because it makes it creamier.
Provided by Olive
Categories Beverages
Time 10m
Yield 2 2, 2 serving(s)
Number Of Ingredients 6
Steps:
- 1 cup of strong coffee.
- 2/3 cup evaporated milk, fat free, 2%, or whole.
- ¼ cup Libby's pure pumpkin.
- 3 teaspoons granulated sugar.
- 1/8 teaspoon of pumpkin spice or ground cinnamon.
- Combine coffee, milk, pumpkin, sugar, and spice in a 2 cup microwave safe glass measuring cup. (Or you can use a saucepan too) Heat until very hot, about 2-3 minutes. Carefully pour into mugs. Note: To make the foamy top to your latte, just like they do in the coffee shop, Pour the hot liquid into a blender and cover with the lid, and blend for about 30 seconds to a minute. Pour into mugs. You can also top it of with a dollop of whipped cream and a dash of cinnamon, if desired.
PUMPKIN COFFEE
I like this stuff. Every Christmas season the 7-11 and other variety stores and coffee shops like starbucks, tim hortons, country time and even McDonalds bring out the pumpkin Latte. Why pay so much? Make it like a man!
Provided by MHulak
Categories Beverages
Time 15m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Make a strong brew of 8 cups of coffee.
- take the lid off your brewer or if you use a coffee press like me, put the coffee in something large enough and with the ability to pour like a juice jug.
- combine cinnamon, ginger, allspice, nutmeg and pumpkin puree and put it in the coffee.
- add the sugars according to your preference.
- add a dash of salt.
- take a little bit out to ensure it is how you will like it, add more of the 4 spices in equal portions or sugar.
- top with whipped cream and nutmeg (optional).
Nutrition Facts : Calories 45.8, Fat 0.2, SaturatedFat 0.1, Sodium 50.1, Carbohydrate 10.5, Fiber 0.2, Sugar 9.9, Protein 0.7
FAMOUS NO COFFEE PUMPKIN LATTE
This is a warm and creamy rich pumpkin drink that taste like a Starbucks® pumpkin latte, but with NO caffeine. It is very kid-friendly or great at the midday office holiday party.
Provided by Michael Powers
Categories Breakfast Drinks
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Combine pumpkin, milk, sugar, cinnamon, and vanilla in a large saucepan over medium heat. Use a whisk to blend well. Heat to a simmer; do not boil.
Nutrition Facts : Calories 202 calories, Carbohydrate 29.7 g, Cholesterol 19.5 mg, Fat 5 g, Fiber 2.1 g, Protein 8.8 g, SaturatedFat 3.2 g, Sodium 248 mg, Sugar 26.4 g
PUMPKIN COFFEE CAKE
Please don't pass this by because of all the ingredients. It's really very easy and quick. It's also very delicious
Provided by carol murray
Categories Breads
Time 1h20m
Yield 1 coffeecake, 12 serving(s)
Number Of Ingredients 20
Steps:
- Grease or spray the bottom of a 9x13 pan.
- Mix together first 8 ingredients.
- Pour 1/2 of the mixture in the 9x13 pan.
- Prepare the pumpkin exactly like the pumpkin pie recipe on the can of pumpkin except you only use 1/2 cup of evaporated milk Or just mix together the next 8 ingredients.
- Pour all of the pumpkin mixture over the batter in the 9x13 pan.
- Pour the remaining half of batter over the pumpkin (this step is a little difficult-it's ok that the pumpkin mixes in a little with the batter) Make the topping, put over batter.
- Bake in a 325 degree over for 50-60 minutes.
- Let cool completely.
- Enjoy.
PUMPKIN LATTE COFFEE CAKE
A yummy, from scratch, coffee cake that will be enjoyed year round. This sweet treat isn't just for Fall. You will also need 1 recipe of Streusel (recommended is Cinnamon Streusel #487340) and a coffee drizzle (recommended is 1/2 a recipe of #487342). The Food computer doesn't recognize either ingredient.
Provided by Annacia
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Make the Streusel and Coffee Drizzle ahead, set aside.
- Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan; set aside. In a small bowl stir together two of the eggs and the espresso powder; set aside. In a medium bowl beat cream cheese with an electric mixer on medium speed until fluffy. Beat in the 2/3 cup sugar, the 2 tablespoons flour, and the vanilla until smooth. Beat in egg-espresso mixture; set aside.
- In a medium bowl stir together the 3 cups flour, the baking powder, pumpkin pie spice, baking soda, and salt. Set aside.
- In a large bowl beat butter with an electric mixer on medium speed for 30 seconds; gradually add the 1-1/2 cups sugar, beating until fluffy. Add the remaining three eggs, one at a time, beating well after each addition. Beat in pumpkin. Alternately add flour mixture and buttermilk to pumpkin mixture, beating after each addition until combined. Spread half of the batter in the prepared baking pan. Spoon half of the cream cheese mixture by small spoonfuls on top of the batter. Add the remaining batter in spoonfuls; carefully spread over the cream cheese mixture. Top with spoonfuls of the remaining cream cheese mixture. With a knife, swirl batter to marble. Sprinkle with Streusel.
- 4. Bake in preheated oven for 45 to 50 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack for 45 minutes. Spoon Coffee Drizzle over coffee cake in a lacy pattern. Cool completely on wire rack.
- MAKE AHEAD:.
- Prepare as directed. Cool baked cake completely but do not spoon Coffee Drizzle over coffee cake. Wrap in foil; overwrap in plastic wrap. Freeze for up to 3 months. Thaw in the refrigerator overnight. To serve, top with Coffee Drizzle.
- TIP:.
- To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes before using.
Nutrition Facts : Calories 516, Fat 24.8, SaturatedFat 13.9, Cholesterol 145.5, Sodium 499.1, Carbohydrate 65.2, Fiber 1.3, Sugar 39.1, Protein 9.4
FAMOUS NO COFFEE PUMPKIN LATTE
This is a warm and creamy rich pumpkin drink that taste like a Starbucks® pumpkin latte, but with NO caffeine. It is very kid-friendly or great at the midday office holiday party.
Provided by Michael Powers
Categories Breakfast Drinks
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Combine pumpkin, milk, sugar, cinnamon, and vanilla in a large saucepan over medium heat. Use a whisk to blend well. Heat to a simmer; do not boil.
Nutrition Facts : Calories 202 calories, Carbohydrate 29.7 g, Cholesterol 19.5 mg, Fat 5 g, Fiber 2.1 g, Protein 8.8 g, SaturatedFat 3.2 g, Sodium 248 mg, Sugar 26.4 g
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