Last night my 18-year-old Travis said, Do you notice how it’s not summer anymore, how two days ago, it felt different? Felt like fall?
I did. And I like it. I was born in October–on the ides of October–and love all the things associated with the autumn season. When I was a kid in Pennsylvania, we’d rake leaves into huge piles and jump from the swing set into them.
The other clue that tells me it’s the fall is the current obsession with pumpkin lattes. I never had one–until this morning. Last week pumpkin lattes made the news: Starbucks had sold out of them and people were Freaking Out. There was more in the news about this than the hitting-the-roof gas prices.
This morning my friend Caroline Leavitt, on Facebook, dedicated a post to pumpkin spice lattes and that did it. I had to have one. Only, I wanted to make one. The sugar in Starbucks’ coffee drinks just about does me in. So I found a recipe online (thank you Recipe Girl) and adapted it to my low sugar, low fat diet.
Brew a cup of coffee, however you do. I use an espresso maker from IKEA and a frother, from IKEA.
Then, mix 1/2 cup nonfat milk, 1 tablespoon pumpkin (I use Trader Joe’s organic pumpkin in a can), 2 teaspoons honey (or brown sugar), 1/4 teaspoon pumpkin pie spice, and 1 teaspoon vanilla extract. Mix and heat on the stove (or in a microwave; I don’t have a microwave), then froth with a frother. Pour onto the coffee, sprinkle with cinnamon, if you like cinnamon, and major yum.
Yum indeed. Now I see what all the hubbub is all about.