Pumpkin Spice Latte

Celebrations, by Danielle Walker, pg. 263

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine all of the ingredients in a saucepan over medium-high heat. Simmer for 5 minutes, whisking occasionally, until heated through and slightly frothy on top.

Step 2

Carefully transfer the liquid to a blender and cover the top with a towel. Blend on high for 30 seconds until foamy. Alternatively, use an immersion blender in the pot. Divide among 4 mugs and serve.

Step 3

Make it ahead: To turn this into a coffee creamer, combine everything except the coffee. Stir the creamer into a hot cup of coffee or store it in an airtight container in the refrigerator for up to 1 week. To use the creamer in a single serving of latte, combine 1 part creamer to 2 parts coffee in a blender and blend until frothy. It also works well with chai.

Step 4

Tidbits: If you open a can of pumpkin puree and don't use the whole thing, save the rest in an airtight container in the refrigerator for up to 3 days, or freeze it in ice cube trays, then store the frozen cubes in a resealable plastic bag in the freezer for up to 6 months. Use it in the various pumpkin recipes listed on my blog (againstallgrain.com)