I hope you all had a fabulous Thanksgiving filled with food, family, friends, and fun!
There's not much time left for pumpkin recipes, so I had to get in one last thing.
If you have any leftover canned pumpkin puree from your pies (or pumpkin coconut tapioca!) this is the perfect use for it.
Plus you'll need the caffeine for all your Black Friday shopping! (Or if you're working, like me, then you'll really need caffeine).
White Chocolate Pumpkin Spice Latte
- 1/4 C. white chocolate chips
- 1/4 C. heavy cream
- 1 C. milk (any kind is fine)
- 2 t. pumpkin puree
- 1/8 t. cinnamon
- pinch cloves
- pinch nutmeg
- 1/4 t. vanilla extract
- 1 - 2 shots espresso (or very strong coffee)
In a microwave-safe measuring cup, heat white chocolate chips with heavy cream until melted (heat in 20-second intervals, stirring after each, until syrup forms).
In the meantime, heat milk in a medium saucepan with pumpkin and spices over medium-low to medium heat. Bring to a simmer, and whisk in white chocolate mixture. Remove from heat, and add vanilla. Whisk until frothy.
Strain mixture through a fine-mesh sieve (there may be some pumpkin particles or lumps of white chocolate you want to strain out) and add espresso. Serve immediately, with extra cinnamon on top if desired. Makes two 6-oz. lattes, or one 12-oz latte (amounts are approximate).