PUMPKIN SPICE ALMOND OR SOY LATTE - STEP BY STEP
I don’t drink caffeine during the day. I have a hard enough time sleeping as it is that caffeine after my morning coffee would wire me for too long! That being said, there are some days when I change my mind and have a cup of coffee. Today it seemed that the “Pumpkin Spice Latte” talk was all around me. I was focused on working on the third cookbook and found myself a little sleepy, so I decided, “Hmmm... maybe I’ll just make one.” I had espresso, soymilk, pumpkin pie spice and heavy cream on hand. There was no reason not to make it, so here’s what I came up with today. Easy and inexpensive - you can make this at home!
First, I got out the espresso. (#1) Because we like to make Cafe Cubano anytime we need a little “kick,” I keep this particular espresso, Café Bustelo on hand, simply because that’s what my Cuban friends use. I packed my little espresso maker with espresso (#2), and filled the water up to the steam part on the bottom (#3). (#s indicate order ofpictures below).
Next, you place this on the stove top and cook with the lid off until you see the espresso brewing. (#4) (When making Cafe Cubano, this is when I add that beginning mixture to sugar to stir) Close lid and continue brewing. (#5) Meanwhile, heat 1 cup of vanilla soymilk. (You can heat this in a saucepan or in the microwave). Add warmed soymilk to the blender, along with 1 teaspoon of pumpkin pie spice (and if you need it, sugar. I did not add sugar because my Silk Vanilla Soymilk is sweet, so this was a personal preference for me). (#6 and #7) When you add a warm beverage to the blender, remember to keep your hand on top, so the lid doesn’t fly off, sending warm liquid everywhere!
Next, pour frothy, warm soymilk mixture into mugs (this makes 2 drinks) and add brewed espresso. (#8). Last, add homemade (sweetened, #9) whipped cream, then sprinkle additional pumpkin pie spice on top. Sit back and enjoy. (#10)