Spiced Pumpkin Latte and Gingered Carrot Coins – SCJohnson.com

by Erin, The $5 Dinner Mom on November 23, 2010

If you still haven’t decided what to drink on Thanksgiving morning, might I suggest this Spiced Pumpkin Latte.  You can make it quickly on the stove top, or add all the ingredients to a slow cooker and cook on low for 2 hours!  My favorite recipe for Spiced Pumpkin Latte.

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Spiced Pumpkin Latte

Yield – 2 large servings
Preparation Time – 5 minutes
Cooking Time – 8 minutes

Ingredients

  • 2 cups whole milk
  • ¼ cup canned pure pumpkin puree
  • ¼ cup sugar or other sweetener
  • 1 tablespoon vanilla
  • 1 teaspoon pumpkin pie spice
  • 1 cup strong coffee, or 2 espresso shots

Directions

  • In a saucepan, whisk together the milk, pumpkin and sugar. Heat until it starts to bubble.
  • Stir in the vanilla and pumpkin pie spice and continue warming for another minute.
  • Just as it starts to bubble, stir in the coffee or espresso. Remove from heat.
  • Serve with whipped cream and a sprinkle of cinnamon on top.

And if you’re looking for a kid-friendly side dish for your Thanksgiving table…try these Gingered Carrot Coins.  Just the right amount of sweetness and zip from the ginger…even the pickiest eater is sure to love these!

{ 4 comments… read them below or add one }

Claire November 23, 2010 at 10:09 am

What great recipes! I have wondered what I am going to do when the Holidays are over and I can not have a pumkin latte or the pumkin spec creamer. Now I can make this allyear round! Thank you so much!

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Jessica November 23, 2010 at 4:03 pm

Shouldn’t some credit be given to Stephanie O’Dea on this? I think this nearly mimics her recipe, and I remember you maybe posting it on here before with credit to her. Especially since you’re also posting this as your content on the SC Johnson website. But, maybe I’m wrong.

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Erin, The $5 Dinner Mom November 23, 2010 at 7:37 pm

I know Stephanie has a slow cooker version that is similar. I make mine on the stovetop, and suggested that you can also do it in the slow cooker.

This is a recipe that I have made a number of times, refining it to my liking…”getting rid of” the bitter coffee flavor that I’m not a fan of! My recipe calls for more pumpkin and more spice than Stephanie’s…again trying to hide the coffee flavor!

Thanks for asking!

Erin

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Karen Han November 28, 2010 at 11:33 am

I still have the genevalia coffee I got from a “Free” offer awhile back. Its vanilla flavored and de caf. I smelled it as I popped a pot in the fridge for the “cold coffee”. plus if you add the flavoring of a coffee creamer than has different tastes to it, it might work. :)

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