Monday, September 10, 2012

Pumpkin Spice Latte, Yes

I LIVE for fall. Maybe it's because I have a fall birthday, maybe it's because I am obsessed with all things Halloween, but I loooooooves me some autumn. I used to have this stupid rule that I couldn't enjoy fall things until the end of September. But then I realized that life is short, fall is awesome, and I will enjoy it as long as I like, thankyouverymuch.

One of the hallmarks of fall is the Pumpkin Spice Latte from Starbucks, but ever since the last debacle, I have stuck to only non-flavored drip coffees from them. So I made it my mission to try to recreate my favorite fall comfort drink, in a completely gluten free way. The secret ingredient? Amoretti pumpkin spice syrup. Not only is it gluten free, but it is shelf stable and will keep for a year (if it lasts that long). And it's pretty yummy. They have loads of other flavors I am itching to try now.

But without further ado, here's my awesome recipe (and yes, it tastes better out of an Anthro mug):


In a microwave safe mug, heat about a cup and a half of milk-type beverage. I used Almond Breeze vanilla, because I love sugar. It's best to do this low and slow, so run your nuker on about half power for 30 second intervals, stirring in between. This will keep your "milk" from scalding. You could also do this on the stove top, but really, who has time for that? Once you've got your "milk" heated up to taste, it's time to add the syrup. I used about a pump and a half of my Amoretti Pumpkin Spice syrup, and I cut it with about a teaspoon of agave nectar, but you could play around with the proportions. Once that's all mixed together nicely, add the coffee of your choice to fill the cup. Mine took about a cup of coffee, but if you like a stronger coffee flavor, you could always cut the amount of milk. Last step? Whipped cream, of course (I didn't say this was low cal) and a dash of cinnamon. I also, um, garnished mine with a home-made banana muffin (Decadence. I haz it).

My next Starbucks mock up is going to be a caramel apple cider .... if only I can find a good gluten-free caramel sauce ... 

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