Pumpkin Latte Mix Food

QUICK PUMPKIN SPICE LATTE

Steps:

• Whisk 1/2 cup milk, sugar, pumpkin puree, pumpkin pie spice, and vanilla extract in a small saucepan over low heat. Simmer for 5 minutes. Whisk in remaining 1/2 cup milk.
• Pour milk mixture through a fine-mesh sieve to remove pulp. Return milk mixture to saucepan and simmer, whisking, 2 minutes. Add espresso and whisk until foamy, 1 minute.

PUMPKIN LATTE MIX

Steps:

• Stir together the vanilla creamer, pumpkin spice creamer, instant coffee granules, and sugar. Store the latte mix in an airtight container.
• For 1 serving, place 2 tablespoons latte mix in a coffee cup. Add 1 cup boiling water, and stir to dissolve.

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 LATTE

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 SPICE LATTE

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.

PUMPKIN CHAI LATTE

Steps:

• In a small saucepan, bring water to a boil; remove from heat. Add tea bag; steep, covered, 5-10 minutes according to taste. Discard tea bag. Transfer tea to a blender; add remaining ingredients. Cover and pulse to combine.

PUMPKIN SPICE LATTE

Steps:

• Put the pumpkin purée in a large heatproof glass or mug. Stir in the spices and espresso or strong coffee.
• Heat the milk in a saucepan over a low heat until steaming and frothy. Pour into the glass or mug, and spoon over any froth. Stir to combine, then dust with more cinnamon or some pumpkin spice before serving.

PUMPKIN LATTE CAKE BARS

Steps:

• Preheat oven to 350°F Lightly spray the 9 x 13 baking pan with cooking spray.
• In a large bowl, stir together cake mix, pumpkin, cooled doffee and egg. Spread mixture into baking pan.
• In a medium mixing bowl, beat together the softened cream cheese and sugar until fluffy. Add the egg and cooled down coffee. Beat until smooth. Spread the cream cheese mixture ove rthe cake batter.
• Sprinkle the oatmeal packet and walnuts over the cream cheese toping.
• Bake in preheated oven for 15 minutes and then reduce the heat to 325 F and continue baking for 45 to 50 minutes.
• Remove from oven and let cool completely before cutting into bars.

PUMPKIN PIE LATTE

Steps:

• In a small saucepan, combine the milk, pumpkin and sugar. Cook and stir over medium heat until steaming. Remove from the heat; stir in vanilla and pie spice. Transfer to a blender; cover and process for 15 seconds or until foamy. , Pour into 2 mugs; add espresso. Garnish with whipped cream and spices if desired.