If you know me, it's no secret that I love America with all my heart... Of course, Australia has my heart forever, but America will always be my second home. And there's many traditions that I like to keep going here at home, when I can't get over to the States (and let's face it, it may be quite a while before international travel opens up!)
So this October, I'll be making my own pumpkin spice lattes and dreaming of the day I'm sipping a beautiful warm PSL in a cafe in one of my favourite American cities. I hope you love these as much as we do! Just the smell alone transports me to the US. When I first made these at home, my husband wandered into the kitchen and said, wow, it smells like America in here...
RECIPE: (8 servings)
12 tablespoons of sugar (or sugar alternative)
16 tablespoons of pumpkin puree***
4 cups of brewed coffee (I used 8 pods worth)
4 cups of milk (or 2 cups of cream and 2 cups of milk depending on how creamy you like it)
2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
1 teaspoon vanilla extract
Add all of the ingredients to your slow cooker and whisk until all combined.
Cook on low for 2-4 hours, or until hot. Or alternatively you can cook on the stovetop in a pot, stirring every once in a while until hot.
Serve with whipped cream and a sprinkle of cinnamon.
*** I used half a butternut pumpkin, seeds removed and roasted it in a fan forced oven at 180 degrees Celsius cut side down, for one hour. Once it was cool enough to handle, I scooped the pumpkin out and blended it in my vitamix. A food processor or any blender should do the job. If you're having any trouble, just add a dash of milk to get it going.