Pumpkin Spice Latte Churros With Tangy Whipped Cream Food

EASY PUMPKIN SPICE LATTE

Steps:

• Mix half-and-half, sugar, and pumpkin pie spice together in a coffee mug. Pour coffee into mug; stir to blend.
• Heat in microwave until hot, about 15 seconds. Top with whipped cream.

PUMPKIN SPICE LATTE CHURROS WITH TANGY WHIPPED CREAM

Steps:

• Make the churros: Combine 2 cups of the sugar with 2 tablespoons of the cinnamon, 2 teaspoons of the ground ginger, 2 teaspoons of the allspice, 1 1/2 teaspoons of the nutmeg and 1 1/2 teaspoons of the cloves in a baking dish. Set the spiced sugar mixture aside.
• If using espresso, add it to a liquid measuring cup then add enough water to yield 1 cup of liquid. Alternatively, use 1 cup of coffee. Place in a medium saucepan over medium heat. Add the milk, butter, salt, the remaining 2 tablespoons sugar, 1 tablespoon ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon allspice, 1/2 teaspoon nutmeg and 1/2 teaspoon cloves. Bring to a gentle boil, stirring.
• When bubbles start to form at the edge of the saucepan, add the flour and stir continuously over the heat until the flour is absorbed and the dough pulls away from the sides of the saucepan, 1 to 2 minutes.
• Place the dough in a stand mixer fitted with the paddle attachment and mix at low speed until the dough is cool, 3 to 4 minutes.
• Add 1 egg, mix at low speed until well incorporated then mix in 1/4 cup of the pumpkin puree. Repeat twice more with the remaining 2 eggs and 1/2 cup of the pumpkin puree, mixing after each addition, until well incorporated.
• Heat 1 1/2 inches oil to 350 degrees F in a large, wide saucepan over medium heat.
• Fit a pastry bag with a star tip then fill three-quarters of the way with the dough. Working in batches, pipe long churros into the oil, using kitchen shears to cut the ends. Fry until golden brown and crispy, 2 to 3 minutes per side. Remove the churros from the oil with a pair of tongs, shaking off any excess oil and roll them in the spiced sugar mixture.
• Make the tangy whipped cream: Combine the heavy cream with the confectioners' sugar and vanilla extract in a stand mixer fitted with the whisk attachment. Whip at medium speed until soft peaks form. Remove from the machine and finish whipping the cream by hand until medium-stiff peaks form. Fold in the sour cream and a pinch of salt. Serve with the churros and enjoy.

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.

PUMPKIN SPICED LATTE

Steps:

• Combine the hot milk, sugar, vanilla extract, and pumpkin pie spice in a blender; blend until frothy. Pour the mixture into 3 coffee mugs to about 2/3 full. Pour 2 ounces coffee into each mug. Garnish each mug with whipped topping and pumpkin pie spice.