I always go back and forth on which is my favorite season, Spring or Fall.  I love Spring because I know warmer weather is on it’s way and even better than that, I love my gardens.  Mostly I have flowers, but I do grow a few simple vegetables and lots of herbs.  But then I love Fall because of that cool crispness in the air in the early mornings and pumpkins are in season.  There’s a certain smell of Fall air that I also love.  Now, I know we’re not near Fall yet, but last weekend the mornings were a little cooler than usual and it made me want a Pumpkin Latte.  This is bar none my favorite and super simple Latte recipe on the planet.  This recipe is so easy and I do it in the microwave.  But first let me say this.  Microwaves are useful for some things, but I do not cook in them.  I don’t even have the microwave in the kitchen!  It’s in my laundry room.  I think they’re great for popping pop corn, melting chocolate or butter and they’re great for making this Pumpkin Latte.  Thank goodness my laundry room is near my kitchen!

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Here’s how I make it.

Pumpkin Latte

In a 12 ounce microwave safe mug, add 1 Tablespoon of pumpkin.  You can use fresh when it’s in season, but I also use the canned plain pumpkin the rest of the year.  Be sure to get the ‘plain’ pumpkin when you buy the can.  Some have spices added for pies.

Another thing, I am particular about what mugs go into the microwave.  I have a few that the handles get really hot after they’re heated, so you’ll need to do some testing to insure that you don’t get burned when you reach for that hot mug.

Here’s a tip on the canned pumpkin.  The cans are usually 15 ounces and since I’m only using 1 Tablespoon at a time, the rest of the pumpkin will go bad before I use it all.  I do not like wasting good ingredients!  So, when I open the can, I go ahead and put half of it in the freezer.  I can usually go through the rest of it before it spoils.

Add 1 Tablespoon of sugar to the pumpkin.

Then pour in 1 Tablespoon of pure vanilla extract.

Add 1/4 teaspoon of pumpkin spice.  I get this in the baking and spice section at the grocery stores.

So far this is what we have.  Lots of flavor going on.

Add 1 cup of milk.

Pour in 1/4 cup espresso or strong coffee.

A tip for those that want to make this on a regular bases and don’t want to have to brew coffee each time.  I make extra and store it in a canning jar with a lid and keep it the refrigerator.  Makes life on the go much easier and faster when you’re trying to get out the door for work or school.

Another tip that I do just because I hate having 16 items to clean up after making something.  Since this recipe calls for 1 cup of milk and 1/4 cup of coffee, I’ll just use my 1/4 measuring cup for both.  Just count 4 of the 1/4 measuring cup of milk!  It’s the small stuff that just makes life simpler.

Stir well to combine all of these ingredients and then take this wonderful concoction and put it in the microwave for about 1 1/2 minutes.  Of course it all depends on your microwave, so the first couple times you do this, watch it and don’t let it bubble up and run all down your mug and into the microwave.  Been there, done that.  It’s a mess to clean up and you loose all of that delicious goodness!

Add some good whipped cream on top (i use the kind in the can with the squirt top) and dust with pumpkin spice.  Then sit back in a comfy chair and savor each sip of Fall.  Well, I’m not quite ready for Fall just yet, but I do look forward to it.

See?  How quick and easy is that?

So which is your favorite season?  Why?

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Here is the printer version of this recipe.  Enjoy!