Creamy DIY Deliciousness!
‘Tis the season for hot drinks, don’t you think? Cocoa with marshmallows, tea with honey, coffee with whipped cream and cinnamon. Go ahead, treat yourself at a coffee shop…but that is close to $10 for two, yes 2, drinks! Crazy. If I did that two times, I would be out a $20. bill…and I have to my own regret. No thanks. I could use that $20 with Christmas rolling around.
Typical DIY-er that I am, I like to see if I can “do it better.” Or atleast, cheaper! I came across a great recipe for make-it-yourself lattes in the October issue of Good Housekeeping, and tore it out for later use. Here is my adaptation of the yumminess, made with almond milk instead of milk. The whipped cream that you add, cools the coffee down quite a bit, so I recommend heating the almond milk before you add it in. This also helps so it won’t “break” in your coffee.
DIY Pumpkin Spice Latte (with almond milk)
- 2 cups sugar
- 2 cups water
- 1/4 cup pureed pumpkin
- 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice
- *almond milk, rice milk, milk
In a saucepan, simmer all the ingredients and reduce by half. It will be syrupy and smooth. Let it cool, and strain through a siev, and into a glass Ball jar. Keep in the refrigerator for up to a month! I date mine on the top with a Sharpie.
To Serve: Put 1-2 Tbsp. of the syrup in a mug. Warm the almond milk in the microwave in a separate cup for about 20 seconds. Pour warmed milk on top of the syrup, filling the mug halfway full. Top with hot coffee. Give it a dollop of whipped cream. Sprinkles on top (I love cinnamon-sugar). Serve and delight! Such a treat, I highly recommend!
Please attribute this recipe: Show it came from hardlyagoddess.com
Try it. I swear it is worthy! I have had two this morning. BZZZZZZ.