Fritz, king of breakfast, made banana pancakes this morning.
It was delicious, because there’s nothing better than waking up on a chilly Saturday morning and having an excuse to spend way too much time sitting around enjoying breakfast and coffee.
I decided to add my own little touch to breakfast and use up the leftover pumpkin puree in the fridge by mixing together a few recipes I’ve seen on Pinterest and making us some pumpkin spice lattes.
Pumpkin Spice Lattes (serves two)
- 1/4 C pumpkin puree
- 1 T sugar
- 1/2 t cinnamon
- 1/4 t nutmeg
- 1 1/2 C milk
- 1-1 1/2 C strong coffee
Heat the pumpkin, sugar, and spices over medium heat for a few minutes, then add the milk and whisk until smooth and blended. Heat until the milk is simmering, then either pour into mugs, or, if you’re super fancy, blend for a few minutes until frothy.
Top off the mugs with strong coffee, and stir. If you drink this pretty slowly, the pumpkin will settle to the bottom a bit, so keep a spoon handy to keep things blended up.
I loved this–I love the pumpkin spice taste, and the smooth texture that comes with pumpkin puree. I wasn’t sure about putting pumpkin puree into a drink, but it blended really well.
Fritz was slightly less of a fan, especially when he got to the bottom of the drink and the pumpkin was stronger and thicker. He did like the taste, but he’s never really been a huge fan of those fall spices, like cinnamon and nutmeg.
More for me!
I have Grandpa’s 80th birthday party tomorrow, and it should be lots of fun to see my family and take a million pictures. Too bad this handsome guy couldn’t come: