On the Menu: Real Pumpkin Spice Latte

Each Thursday this column is bringing you a new recipe to try. At MJANE we love good food. Whether it’s a dinner dish, cocktail, or desert, we hope you love the recipe of the week as much as we do. Try it out over the weekend, or sketch it in to your weekly meal plan. We hope it adds quality and depth into your cooking routine, and elevates a typical meal time, bringing satisfaction to the soul.

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Real Pumpkin Spice Latte

This latte won't be found in the drive through line, but it's just as fast to make. The season's signature beverage is even better at home, made with just a few real (and natural) ingredients, and nothing unnecessary.

Ingredients:

• Espresso - Can be made with any machine like Nespresso, Keurig, a Moka pot, or feel free to use regular coffee with this recipe as well by adjusting the ratios to more coffee and less milk.
• Milk, 2 cups - your preference of milk, any type works great! Just make enough to fill your mug.
• Pumpkin puree, 1 heaping tablespoon - canned or made fresh
• Honey or maple syrup
• Pumpkin spice, 1 teaspoon
• Cinnamon, 1 teaspoon
• Nutmeg, half teaspoon
• Flakey sea salt, a pinch
• *Heavy cream

Directions:

First, put a heaping tablespoon of pumpkin puree into the mug, along with pumpkin spice, cinnamon, and nutmeg. Add either honey or maple syrup to your sweetness preference.

Prep your espresso and milk. Heat the milk by steaming it or heat it in a pan over the stove. If heated over the stove, a milk frother can be used to make it foamy.

Next, pour the hot espresso into the mug. Use a small mixer to combine the ingredients, or stir well with a utensil until the pumpkin puree is incorporated.

Once combined, pour in the hot milk.

Top with flakey sea salt and a sprinkle of pumpkin spice.

*(Optional: whip or blend together some heavy cream and honey to add a yummy whipped cream topping)