Pumpkin Spice Latte

with Variations Including Vegan Whipped Coconut Cream

Directions:

1. Brew the espresso or coffee according to the preparation and strength of your desire (brewed in your coffee maker, French press, or espresso machine).
2. In a large coffee mug, add enough Pumpkin Spice Sauce to fill 1/4 of your mug (depending on your preference of sweetness.
3. Add more or less, coffee or espresso.
4. Fill the rest of the mug with hot milk.
5. Stir well.
6. Garnish the top with whipped cream and sprinkle with ground cinnamon.

Pumpkin Spice Sauce Directions:

1. In medium sized pot over medium-low heat, stir together pumpkin puree, sugar, sweetened condensed milk, vanilla extract, water, cinnamon, nutmeg, ginger, and cloves.
2. Stir constantly until pumpkin spice sauce is combined and has a smooth texture. Sauce is done when sauce clings to spoon in a syrup-like consistency.
3. Storage: Let pumpkin spice sauce cool completely and pour mixture into a freezer-safe container and cover with a lid. Can refrigerate for up to 1 week to enjoy as a daily drink.

Low-Sugar Pumpkin Spice Sauce Directions:

1. * If the Splenda sweetener does not make the sauce taste sweet enough to your liking, add 1 cup unsweetened applesauce.
2. In medium-sized pot over medium-low heat, stir together pumpkin puree, sweeteners, vanilla extract, water, cinnamon, nutmeg, ginger, and cloves.  Stir constantly until pumpkin spice sauce is combined and heated through.
3. Storage: Let pumpkin spice sauce cool completely and pour mixture into a freezer-safe container and cover with a lid.  Can refrigerate for up to 1 week to enjoy as a daily drink.

Whipped Cream Directions:

1. For best results make sure whisk and bowl are ice cold.  Place a large bowl and metal whisk into the freezer for 10 to 15 minutes.
2. In a large bowl, whip cream until stiff peaks are just about to form.
3. Beat in vanilla and sugar until peaks form.  Make sure not to over-beat, cream will then become lumpy and butter-like.
4. Cover with plastic wrap and store any unused portion in an airtight container for up to 10 hours.  When ready to use, re-whisk for 10 to 15 seconds.

Vegan Whipped Coconut Cream Directions:

1. For best results make sure whisk and bowl are ice cold.  Place a large mixing bowl and metal whisk into the freezer for 10 to 15 minutes. when ready to use, remove from freezer and open the can without shaking it or turning upside down.
2. Carefully scrape the cream (opaque white stuff) from the top of the coconut milk can; discard remaining liquid.
3. In a large bowl, whip together coconut cream, sugar, and vanilla extract for 1 to 2 minutes until fluffy peaks form.
4. Cover with plastic wrap and store in refrigerator until ready to serve.

Prep Time:  10 minutes

Yields:  6 – 8 servings

From:  https://whatscookingamerica.net/Beverage/PumpkinSpice-Latte.htm