I’m not a barista, but I play one on TV. No, seriously, my daughter is a very experience barista, and I know just enough to say I might be playing fast and loose with the term latte. I frothed with great abandon, just for the fun of it, with no thought about the proper amount of foam.
I’m whipping up this autumn treat with the pumpkin I roasted over the weekend.
1 cup milk (almond or soy milk for vegan)
1 tablespoon sugar
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
2 tablespoons pumpkin puree
espresso to taste, approximately 1/2 cup
- Combine milk, sugar, vanilla, cinnamon, and pumpkin. I used and immersion blender to froth the mixture, and then heated it until steaming.
- Fill cup(s) with espresso and top with hot milk mixture.
- This made enough for two normal sized coffee cups, or one huge mug.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she connects readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the USF. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.