Homemade Frozen Pumpkin Lattes

By Katie Workman

People await the arrival of pumpkin spiced latte season (otherwise known as fall) with extreme anticipation.   They are available in coffee shops all around the country, but let’s say you wanted to save the $5 at Dunkin’ Donuts or Starbucks and make your own.  Grab and blender, and in 5 minutes you will have the perfect fall treat.

 

The best pumpkin spiced latte starts with strong coffee or espresso, and the best coffee and espresso starts with fresh beans or ground coffee.  Storing your beans in the Prepara Evak containers means that your coffee with always stay super fresh. 

 

Air compromises freshness; the longer your food is exposed to air, the faster it loses flavor.  EVAK containers remove the air, as the lid with its twin valve system automatically forces the air out of the glass canister as you push it down.  Push down until the lid touches the top of the food you are storing, then pull up to open; it’s that simple. 

 

These containers are also great for storing tea, dried fruit, nuts, granola, spice and herb blends and so on, anything you want to keep fresh for an extended period of time.  And they are so pretty!  Good looking enough to leave out right on the counter.

 

The latte couldn’t be easier to make.  Once you’ve brewed and chilled or coffee or espresso, blend it up with some milk, canned pumpkin, vanilla, warm spices and ice.  A bit of whipped cream and a sprinkle of cinnamon to top it all off, and now all you need is a crisp autumn day and a good book and you have yourself the perfect break from a crazy world.

 

 

1 cup chilled strong coffee or espresso

1/3 cup canned pure pumpkin puree

1 cup milk, whole or 2%

2 tablespoons maple syrup  

½ teaspoon vanilla extract

1 1/2 teaspoons cinnamon sugar (or ½ teaspoon ground cinnamon plus 1 teaspoon sugar)

Pinch ground cloves

Pinch ground nutmeg (optional)

2 cups ice

 

To Serve:

Whipped Cream

Ground cinnamon for sprinkling

Serves 2

Place the coffee or espresso, pumpkin puree, milk, maple syrup, vanilla, cinnamon sugar, cloves and nutmeg (if using) in a blender.  Puree until smooth.


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