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Saturday, November 19, 2011

Organic Pumpkin Spice Latte

I made this organic Pumpkin Spice latte this morning. It is the perfect fall indulgence. It's a bit of a production without an espresso machine and kids running around, but I will tell you this - it is absolutely worth it.

I changed the recipe ever so slightly; I increased the sugar to 1.5 Tablespoons and reduced the vanilla to 1 Tablespoon. I reduced the vanilla because I have pure Tahitian vanilla, not imitation vanilla. I also used almond milk instead of cow's milk.

I brewed extra (as in quantity) extra-strong Swiss Water Process Decaffeinated espresso so I can repeat this luxurious beverage tomorrow without the additional step of brewing coffee.

If you are feeling extra frisky, whip up a batch of my Dougnut Muffins to compliment your Pumpkin Spice latte.

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