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.
No comments:
Post a Comment