Today is Pumpkin Day in my house. I may have gone to three grocery stores today, but what better to do with a fall weekend than spend it making the house smell delicious?
I made a spicy pumpkin latte, inspired by StreamingGourmet‘s recipe, although I thinned it out a bit and improvised with a packet of Starbucks VIA because my coffee maker seems to be incapable of making a strong brew. Then, I whipped up some of Robyn Webb‘s pumpkin butter and pumpkin parfait. Both are designed for diabetics, but there’s some wiggle room–I try to go low-sugar anyway whenever possible.
Here’s how I adapted the latte, in case you’re curious:
1 packet Starbucks VIA Italian roast
1/3 mugful of hot water
2/3 mugful of skim milk
2 tablespoons canned pumpkin
2 packets Splenda
1. Boil water and pour over contents of Starbucks VIA packet. Mix together–this will make very, very strong coffee.
2. In the same saucepan as the water just came out of, heat up the milk on low heat, stirring in pumpkin, Splenda, cinnamon and nutmeg.
3. When milk is hot, but not boiling, mix it with a hand-held egg beater.
4. Add milk mixture to coffee and mix well.
There’s no way to describe this mid-afternoon pick-me-up except this: it was wicked strong and wicked good. I’m from Massachusetts; I can’t help it.
I had the parfait for dessert tonight after it chilled for a few hours in the fridge. As for serving the pumpkin butter, I spread it over low-fat cinnamon graham crackers, and the combination was incredible.
Now I’m wrapping up the day with–surprise–some pumpkin beer from Buffalo Bill’s Brewery. Hey, I have to take advantage of my favorite season for flavors! At least we know my eyesight will be awesome with all this Vitamin A.