Read an Excerpt
CHAPTER 1
BEVERAGES
As I confessed in the introduction, I wasn't exposed to fall and winter's most pervasive, somewhat divisive coffee shop pumpkin spice latté until my early twenties. In the name of research, I knew I had to taste one so I could attempt to make it doable at home— hold the chemical taste, unpronounceable ingredients, and astonishingly high price tag. I grabbed a friend, ordered the famous brew, and took my first sip.
"Not bad," I thought.
But I knew I could make it my own. I could take this loved (and loathed) drink and transform it into a homemade version with variants. And, I wanted to make the homemade versions drinkable to the last drop—something I wasn't able to do with the overly saccharine coffee shop version (stalling one-third of the way through the latté was a little embarrassing). Though still a sweeter treat, my takes contain far less sugar than the original, while continuing to taste perfectly familiar and nursery-cozy. The sweet-heat and slightly peppery notes of pumpkin spice blend beautifully with not just coffee, but tea and chocolate, too. Find one you can't stop sipping and repeat throughout the season.
For the lattés, I'd like to give a special mention to Geoff Woodley of Detour Coffee (detourcoffee.com); he's a premium coffee roaster working to make sure that no one has to drink bad coffee again. They source some of the best—and my personal favorite—coffees and roast them fresh each week. Geoff assisted me with a little beverage research and generously provided the gorgeous drink styling and latté art on the Classic Pumpkin Spice Latté, Salted Caramel Pumpkin Spice Latté, Pumpkin Spice London Fog, and Matcha Pumpkin Spice Latté with Ginger and Orange Flower Water. Beyond pumpkin spice lattés, you'll find smoothies and an unbelievably healthy "pumpkin pie" smoothie bowl, pumpkin seed milk, and more. These pumpkin-spiked beverages are easy to warm up or cool down with. Pick your poison and start slurping.
RECIPES
PUMPKIN SPICE LATTÉ BASICS PUMPKIN SPICE LATTÉ BASE CLASSIC PUMPKIN SPICE LATTÉ
PUMPKIN SPICE LATTÉ BASICS
You can create many kinds of coffee shop-style lattés at home, and a high-end espresso machine with a glimmering milk-frothing wand is just one of them. (I wish I could say I have one of these; alas, I do not.) I've outlined a number of ways to get your caffeine fix, all producing slightly different but extremely delicious results.
HOW TO MAKE ESPRESSO
Coffee Machine: Brew a small pot of extremely strong coffee. Measure for use in recipe.
Coffee Shop: Go to your neighborhood coffee shop and buy a few shots of espresso. Measure for use in recipe.
Espresso Machine: Use according to manufacturer's instructions. Measure for use in recipe.
French Press: Increase strength by using more coffee and less water, adjusting until desired result is achieved. The following recipe makes medium-strong coffee (great on its own).
To a warmed French press, add 33 grams (1.17 ounces) coarsely ground coffee. Pour over 500 mL (2 cups) recently boiled water. Steep for 4–5 minutes, stir, and press. Measure for use in recipe.
Stovetop Percolator (Moka Pot): This is what I use. Use according to manufacturer's instructions. Measure for use in recipe.
HOW TO MAKE STEAMED MILK
Start with unsweetened plain nut or seed milk, unsweetened plain soymilk, or whole dairy milk. If using dairy, whole milk will taste best and create the smoothest foam; if you do go leaner, don't choose dairy milk with less than 2% milk fat or your latté will be watery, murky, and lacking flavor.
Blender: In a saucepan on the stove, heat at least 1 cup of milk until steaming hot. Add to a blender, secure lid, and cover steam vent with a thick layer of kitchen towels. Blend on high until frothy (about 1 minute if using a high-speed blender). Use in recipe as directed.
French Press: In a saucepan on the stove, heat at least 1 cup of milk until steaming hot for a single-serving press, and at least 2 to 3 cups of milk for larger presses. Add milk to press, secure lid, and quickly lift the wand up and down into the milk like a pump. Continue to pump until milk is frothy (1 to 2 minutes). Use in recipe as directed.
Electric Milk Frother (Steamer): This is what I use at home — specifically, the Secura Automatic Electric Milk Frother (500 mL). It creates pillows of steamy, frothed milk (even with non-dairy milks). Use according to manufacturer's instructions. Use in recipe as directed.
Espresso Machine Steam Wand: Use according to manufacturer's instructions. Use in recipe as directed.
Stovetop Whisk/Milk Frothing Wand/Immersion Blender: In a saucepan on the stove, heat quantity of milk called for in recipe until steaming hot. Tilt saucepan slightly and whisk milk to create a few bubbles (this method will not produce much foam, but it will warm the milk adequately), or froth with a handheld milk frothing wand or immersion blender. Use in recipe as directed.
PUMPKIN SPICE LATTÉ BASE
This base is the key to a spicy, warming, homemade pumpkin spice latté just like the coffee shops make — hold the hefty price tag, artificial flavors, and colors.
½ cup tightly packed demerara sugar (dark brown sugar)
In a medium saucepan, warm water and sugar over medium heat until sugar is dissolved (about 2 minutes). Remove from heat and whisk in remaining ingredients. Strain through a fine mesh sieve into a glass jar. Seal jar and refrigerate for up to 1 month. Shake or stir before use.
CLASSIC PUMPKIN SPICE LATTÉ
The drink that started it all — and you can make it right in your own kitchen! Yes, homemade lattés will make a bit of a mess in your kitchen (and may be considered a labor of love), but there's no greater feeling than cozying up in your warmest sweater with a homemade latté in hand, slice of pumpkin pie on a plate (with a big, fat whipped cream cloud garnish), and good company on a chilly weekend afternoon.
Serves 1
2 ounces brewed espresso or brewed strong coffee (see page 19)
In a warm mug, combine espresso and latté base. Top with steamed milk. Serve hot with whipped cream and a sprinkle of pumpkin spice, if using.
PUMPKIN BUTTER PUMPKIN SPICE LATTÉ
The pumpkin butter recipe in this cookbook gets quite the workout in my home (and in several of this book's recipes). Its caramel-like sweetness is much like the interior of pumpkin pie, playing off anything creamy. I love it with yogurt, ice cream, sharp cheddar, and much more. As pumpkin butter is quite viscous, your drink will be a touch thicker and creamier than the Classic Pumpkin Spice Latté (see page 24).
Serves 1
2 ounces brewed espresso or brewed strong coffee (see page 19)
In a warm mug, combine espresso, pumpkin butter, and latté base. Stir in a few tablespoons of steamed milk to thin. Top with remaining steamed milk. Serve hot with whipped cream and a sprinkle of pumpkin spice, if using.
SALTED CARAMEL PUMPKIN SPICE LATTÉ
Bust out your finest salt for this; I use a fine-grain sea salt in the base and a crunchy, flaky variety on top (Maldon) to provide textural contrast.
Serves 1
2 ounces brewed espresso or brewed strong coffee (see page 19)
In a warm mug, combine espresso, dulce de leche or caramel, water, pumpkin, vanilla, pumpkin spice, and fine-grain sea salt. Stir in a little steamed milk to thin. Top with remaining steamed milk. Serve hot with whipped cream and a sprinkle of flaky salt, if using.
PUMPKIN SPIKED LATTÉ WITH ORANGE PEEL
The afterhours pumpkin spice latté with a name I could not resist. This post-supper or après ski sipper tastes best shared with friends or someone special. Serve alongside a roaring fire — bearskin rug optional.
Serves 2
4 ounces brewed espresso or brewed strong coffee (see page 19)
In warm mugs, combine espresso, latté base, and whisky or bourbon. Add orange peels to cups, spritzing to release the oils. Top with steamed milk. Serve hot with a dollop of whipped cream, if using, and an additional orange peel on top.
PUMPKIN SPICE HOT CHOCOLATE
It doesn't get much more festive than a mug of hot chocolate — the official tree-trimming beverage of the holiday season — until you add the spicy warmth of pumpkin spice. Save some for Santa, if you can resist.
Serves 4
¼ cup water
In a medium saucepan, whisk water, cocoa, and pumpkin spice until nearly lump free. Add milk and heat over medium, whisking often, until very hot with a few bubbles coming to the surface. Slightly lower heat, whisk in chocolate and sugar, and continue to cook, whisking often, until chocolate is melted and mixture is smooth (2 to 4 minutes). Remove from heat and whisk in vanilla and salt. Pour into warm mugs and top with whipped cream or marshmallows, if using. Serve hot.
PUMPKIN SPICE LONDON FOG
If you're looking for an alternative to the espresso-based sip, a tea steamer is just the thing. A London fog is a gorgeously fragrant, floral beverage made of brewed earl grey tea, vanilla, and steamed milk. For those who don't tolerate caffeine well, try antioxidant-rich, caffeine-free rooibos tea. Whether you choose caffeinated or herbal, I recommend starting with loose-leaf tea for the richest taste.
Serves 1
½ cup hot, strong-steeped earl grey tea
In a warm mug, combine tea, latté base, and vanilla. Top with steamed milk. Serve hot.
MATCHA PUMPKIN SPICE LATTÉ WITH GINGER AND ORANGE FLOWER WATER
Matcha's grassy hue and assertive taste pairs perfectly with gentle orange flower water, sweet-heat ginger, and warming pumpkin spice. Matcha can be found at some supermarkets, teashops, bulk food stores, and health food stores.
Serves 2
2 tablespoons Pumpkin Spice Latté Base (see page 23)
In a small bowl, whisk together latté base, honey, water, and orange flower water. Whisk in matcha and ginger until smooth. Stir in a little steamed milk to thin and divide between warm mugs. Top with remaining steamed milk. Serve hot.
GINGERBREAD PUMPKIN AND HAZELNUT SHAKE
This drink makes a fabulously festive addition to a holiday brunch. It's quite substantial, so I recommend smaller portions instead of one large smoothie. If you're feeling healthy and/or inspired by the Halloween season, a handful of spinach is a tasteless and colorful nutrition BOO-ster.
For a thicker smoothie, add additional ice; for a thinner smoothie, add additional milk or water.
Serves 2–3
2/3 cup canned coconut milk or plain yogurt, chilled
Add all smoothie ingredients to a blender in the order listed. Blend on high until smooth and creamy. Thin with additional milk or water, if desired. Serve immediately with a drizzle of molasses and a hazelnut on top.
PUMPKIN PIE SMOOTHIE BOWL
This gorgeous, trendy morning meal in a bowl tastes like the warming custardy interior of pumpkin pie and is sturdy enough to eat with a spoon (though can be thinned out for those who want to sip instead of spoon). Decorate to your taste with fresh or dried fruit, rolled oats, seeds, dark chocolate chips, additional yogurt, and/or nut butter. The more you sprinkle on top, the more substantial — and beautiful — this becomes.
For a thicker smoothie, add additional ice; for a thinner smoothie (to drink instead of eat with a spoon), add additional milk or water.
Serves 1
1/3 cup milk of choice or water, chilled
Add all smoothie ingredients except toppings to a blender in the order listed. Blend on high until smooth and creamy. Pour into a bowl and adorn with desired toppings. Serve immediately.
PUMPKIN PIE GREEN PROTEIN SMOOTHIE
For when you need something lighter and packed with nutrition during the time of plenty, I recommend a glass of this verdant brew. A variation on the Pumpkin Pie Smoothie Bowl (seepage 40), you could even serve this to kids (or adults, for the young at heart) on Halloween morning and call it "slime" or "witches brew," if you fancy. As with most smoothies, substitutions are fine — smoothies are not an exact science. Nevertheless, I wouldn't recommend using kale in lieu of spinach as it's far too loud; spinach is quiet, allowing the pumpkin pie–esque flavors to come forward.
For a thicker smoothie, add additional ice; for a thinner smoothie, add additional milk or water.
Serves 1
1/3 cup milk of choice or water, plus more to thin, chilled
Add all smoothie ingredients to a blender in the order listed. Blend on high until smooth and creamy. Thin with additional milk or water, if desired. Serve immediately.
VEGAN PUMPKIN EGGNOG
Vegan eggnog is a bit of a lie, as there are absolutely no eggs in here whatsoever. Replacing the eponymous ingredient are raw cashews that have soaked in water overnight, and have been transformed into a silky beverage through a quick whir in the blender. Just a hint of pumpkin purée adds body and sweetness and gives the eggnog its classic buttercup- yellow appearance. It's not required, but you can spike your 'nog if you're feeling extra festive. Nutmeg, however, is required for a true taste of this steadfast holiday beverage.
Serves 4–6
1 cup raw, unsalted whole cashews
In a large bowl, soak cashews overnight at room temperature (or for at least 12 hours) in 4 cups of water. Drain and rinse. Add soaked cashews to a high-speed blender along with 4 cups of fresh water and remaining ingredients. Blend on high until smooth and creamy. Pour into a large pitcher, cover, and refrigerate until chilled (about 3 hours). Gently stir, pour into glasses, and serve with a sprinkling of nutmeg.
HONEYED PUMPKIN SPICE MASALA CHAI
Pumpkin spice comes with its own built-in chai flavor, making one of my most-loved fall and winter beverages simple to whip up on the stovetop with just a few additional ingredients.
Serves 1
1 cup whole milk or milk of choice
In a small saucepan, whisk together all ingredients except tea. Heat over medium, whisking often, for 3 to 5 minutes, until hot. Whisk in tea and steep for 30 seconds to 1 minute. Carefully strain through a fine mesh sieve or tea strainer into a warm mug; discard solids (ginger and tea leaves). Serve hot.
(Continues…)
Excerpted from "Purely Pumpkin"
by .
Copyright © 2016 Allison Day.
Excerpted by permission of Skyhorse Publishing.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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