The other week I got an email from Starbucks that their fall specials had returned, specifically, the most scrumptious Pumpkin Spice Latte. Having no Starbucks within the country, I decided to find a recipe online and try my hand at being a barrista.First it took me several days to find pumpkin, though it is common here and in season, no store was carrying pumpkin. I tried to say it in Arabic and they thought I was crazy. When I pointed in my phrase book, they told me no. However, on Saturday I finally had luck at a local grocery store.
The recipe called for canned pumpkin. In order to get pumpkin puree first I had to steam the pumpkin. I don't have a steamer, so I used a sort of double-boiler that they use for couscous. The top pot has holes in the bottom and functions as a steamer. The pot is so big though it took well over thirty minutes for the pumpkin to get soft enough to mash. I used a potato masher since I don't have a blender.
Next I had to make the coffee. I got this cool little Italian espresso coffee maker that works like a percolator. While that was cooking I mixed my pumpkin with some milk and the spices. I had to strain the mixture before I added it to the coffee, but the final product was really good; it looked right and it tasted yummy. Starbucks would be proud! 
Here is the recipe if you are interested: http://allrecipes.com//Recipe/pumpkin-spice-latte/Detail.aspx
2 comments:
So industrious! Are you able to keep (possibly freeze?) the puree so you can use it again or was all the effort just for one cup?
Hey Rachel! I am able to freeze the pumpkin puree. I'm going to use some to make pumpkin muffins, but it's great to have it on hand to make a pumpkin latte when I'm in the mood!
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