Category Archives: Beverages
The iconic Pumpkin Spice Latte has been resurrected early this season. What better time for me to resurrect my own recipe which, by the way, includes real pumpkin and fabulous spices and you make it at home for a fraction of the price of the big name AND you get to drink it from your favorite “Grandma” coffee mug. You don’t even need an espresso machine to make this. Just brew a good strong cuppa. If you’ve got a machine? Yay!
In case you didn’t know, I’m kind of, sort of, in love with pumpkin. Pumpkin pie, pumpkin pie blizzards (oh my heaven do I love pumpkin pie blizzards) and yes, Pumpkin Spice Lattes. I celebrate these seasonal treats and indulge in them as long as they are available. Imagine my joy to find a recipe on line and I could make Lattes at home! I made adaptations and adjustments in the Lah-BOR-atory and the Mad Scientist had her own recipe.
I originally posted the recipe on my writing blog and since I made the decision to start a blog dedicated to The Mad Scientists adventures in the kitchen, I figured now was a great time to bring this recipe home to where it belongs.
Mad Scientist Spiced PUMPKIN Latte
- 8 oz strong brewed coffee – Keurig & single cup brewers make this easy!
- 1/4 to 1/2 cup whole milk (depends on how strong you like your drink)
- 1 “cube” frozen pumpkin
- 1/8 tsp all spice *
- 1/8 tsp cinnamon *
- 2 tsp brown sugar
- REAL whipped cream
I love iced coffee and it took me years and many different tries to find out, it is not complicated and you don’t need a specific “iced coffeemaker” to make it.
So, take a deep breath and relax; let’s make some iced coffee.
1. Many coffee drinkers already own a french press coffee pot and after much trial and error, I’ve found this to be the easiest, least complicated, and not messy way to make it. Mine is a 34 oz or you may find the size called an 8-cup.
2. My favorite coffee to use is coarse ground bold coffee, but I’ve had success using Foldgers Black Silk or Yuban Bold. I like to grind it myself because it has less silt, but if you don’t have a coffee grinder and don’t want to get one, it’s not a necessary part. For me, it’s personal preference and I already have the grinder.
3. Cold water. That’s it. Plain jane cold tap water or filtered from your fridge. You choose.
Here’s the specifics.
1/2 cup of ground coffee
Place the coffee in the bottom of the press pot. Slowly pour cold water over grounds and gently stir to wet all of the grounds. Fill to 3/4 ” from the top. Pull the press all the way to the top (plunger UP) and lid the press. Do NOT press yet! Brew the coffee cold on your kitchen counter for one day. Then, press the grounds to the bottom of the pot and pour slowly into a decanter of your choice and store in the fridge.
To make a creamy delicious iced coffee, fill glass 3/4 full with ice, add coffee and cold water to the strength you like. Some like it strong and go full strength. I use a 1/3 water to 2/3 coffee ratio. Add milk, half & half (my fav), soy, almond or coconut milk. If you like it sweet or flavored do that too. I like mine simply sweetened and keep a container of homemade simple syrup (recipe below) in the fridge for iced tea and coffee. Give it a stir and enjoy.
2 cups granulated sugar
1 cup water
Splash of lemon juice (this keeps the syrup from crystalizing after it’s cooled)
Place ingredients in a 2 quart sauce pan over medium high heat. Stir until sugar has dissolved. Bring to a boil and continue to boil for 2 minutes. Remove from heat, cool completely, pour into decanter and refrigerate.