Halloween has slipped into the shadows, leaving its calling card on countless doorsteps.
Pumpkins and more pumpkins are everywhere; a good thing since I can not imagine Thanksgiving without pumpkins or anything pumpkin-spiced. It doesn’t matter that pumpkin spice everything has been everywhere since August. I still love it, and now is not the time to abandon fall’s signature spice mix, with flavors from a bounty of pumpkins and apples in countless baked goods and other tasty treats.
For now, it’s time to get your pumpkin. One may even want to stock up since the word on the street is that there could be a shortage of canned pumpkin this year. That’s a situation that could place your pumpkin pies at risk. But don’t worry. If you have a whole pumpkin that hasn’t been carved in the jack-o’-lantern, you’re in luck. You can use it to make your own pumpkin puree.
Cooking and pureeing that Halloween pumpkin really isn’t that scary. It’s easy. First, cut the top off the pumpkin, scoop out and discard the seeds and stringy flesh. Next, cut the pumpkin into pieces and place on a baking sheet, cut side down. Bake at 375 degrees for about 45 minutes, or until the pumpkin is fork tender. Remove from oven, and cool slightly before scrapping and cutting the flesh from the shell. Place the flesh into a bowl and mash or process it in a food processor until pulp is smooth. Pulp will store refrigerated for about five days or will freeze for six months. Just defrost it in the refrigerator. It’s then ready to be used in recipes from pie to soup, with or without being seasoned with pumpkin spice blend.
For those who love pumpkin spice, make your own blend. It can be used to flavor both pumpkin and apple, which can be used to season apples, as well. Mix together the following and add to dishes: four teaspoons ground cinnamon, two teaspoons ground ginger, one teaspoon ground cloves, 1/2 teaspoon ground nutmeg. Store in a small spice jar or plastic container with a tight-fitting lid.
With pumpkin puree and your spice blend made, head to the kitchen and get creative, which is exactly what Alex Ion, the celebrated baristas at Brewsmartly has done. The result yielded his recipe for Pumpkin Spiced Latte – a cup o’ Joe like no other that will help warm up chilly November days.
PUMPKIN SPICED LATTE
Warm two cups of milk in a saucepan with 2 tablespoons pumpkin puree, 1 tablespoon sugar, 1 tablespoon vanilla extract. Whisk together, then add a shot of espresso with 1/2 teaspoon pumpkin spice blend. Pour into mugs, top with whipped cream and garnish with a little more of the pumpkin spice blend. My own addition to Joe’s recipe: Add a splash of bourbon or dark rum.
The a2 Milk Company has its own share of seasonal lattes to share that are produced with a healthier twist. It uses milk that doesn’t have the A1 protein, which is better for the lactose intolerant and provides Omega-3 fatty acids, which is thought could potentially lower your cholesterol levels. a2 Milk Company has a number of fall latte recipes they are sharing with Gazelle readers, which embrace the two quintessential seasonal flavors of pumpkin and apple.
CARAMEL APPLE LATTE
For the caramel: Mix together 1/3 cup brown sugar, 3 tablespoons coconut oil, 1/2 cup Half & Half (preferably, a2 Milk Half & Half). Combine the brown sugar, coconut oil and Half & Half in a small saucepan over medium-low heat. Stirring, bring the mixture to a low simmer and cook until the sugar has dissolved. Remove from heat and pour into an 8-ounce lidded jar. Refrigerate the extra sauce for up to 1 week.
For the latte: Combine six ounces hot spiced apple cider and hot coffee, 4 ounces strong coffee or a double shot of espresso with 2 ounces of water in a pre-warmed mug. Note: slight separation may occur because of the cider’s acidity. Stir to reincorporate. Top with frothed Half & Half and drizzle with caramel sauce.
