DIY Pumpkin Spice Latte

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There is something very comforting about the classic New England pumpkin latte. To me, it is a nostalgic flavor of fall. On the weekends, Im usually too tired or cozy to get out and get one. I also love love love making my own! Making lattes are a very personal experience for me, since I am in the coffee industry.

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It is actually somewhat affordable to have your own coffee set up these days. Affordable espresso machines that actually produce a quality product are really few and far between, but I am really happy with my ROK. It is a completely manual machine which the barista in me loves. The challenge of producing a quality espresso from a machine like this is not a challenge most are up for so I recommend the Nespresso machine for the average joe maker. Shot after shot, the Nespresso is absolutely consistent in flavor, texture, timing and the crema is always perfect.

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For this DIY Pumpkin Spice Latte you will need:

Intelligentsia Black Cat Espresso (now available at Target!)

Almond Milk

Pumpkin Pie Spice Mix

Pumpkin Syrup (recipe below)

The latte recipe is all about the gear you have. If you don’t have an espresso machine with a steam wand (like me) then you can buy an inexpensive milk frother. They sell them everywhere, check out amazon or any store that sells coffee equipment. Heat your almond milk in the microwave until it reaches 150 F which is about a minute and a half. No not over heat! If you do your milk will taste funny. While the milk is heating, pull your espresso shot. Put 1.5 T of the Pumpkin Pie Syrup in the bottom of your preheated cup. Pour the espresso over it and stir together. After a quick froth of the almond milk, pour over the espresso top with a dash of spice and drink immediately.

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Pumpkin Syrup:

1/4 c Organic Canned Pumpkin

2 t Maple Syrup

1 t Pumpkin Pie Spice

dash of hot water

Whisk ingredients together until combined.

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Lemon Tart with Salted Pecan Crust

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Spring emits feelings of lightness; airy, warm days that bring flowers to our garden and happiness in our lives. Citrus season is here, so in that honor I have whipped up a very easy, wholesome lemon tart. This tart has an incredible nut crust that adds a salty crunch to the music. In the curd, I used Eureka lemons. They are notorious for being extra juicy and tart; exactly what I needed to contrast the crust. The curd is subtle in sweetness, so as to not be overbearing. I find that a lot of lemon curds seem to taste like sweetened custard. Being a culinarian, I like my sweets to have a luscious texture and sharp flavor a.k.a mouth confetti. Every sweet treat should be a cause for internal celebration!

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Lemon Tart:

1/2 c Eureka lemon juice

1/2 Lemon Zested

1/4 c Coconut sugar

6 T Earth Balance

3 Egg Yolks + 2 Whole Eggs

1/4 t cornstarch (or arrowroot)

Crust:

1 c pecans

1/4 c hazelnuts

3 T raw honey, warmed (or maple syrup)

1 t sea salt

1 dash cinnamon

1.5 c olive oil

Grind the pecans and hazelnuts. Add in the remaining ingredients and “rub” the crust together like you would a biscuit dough. If  it is too dry, add more olive oil until it can stick together. Press into the bottom of your tart shell and bake in the oven at 350 until slightly golden, about 10 minutes. Remove.

To make the curd, whisk the sugar, eggs and starch in a pot. I recommend making a slurry with the cornstarch, or sifting it on-top of your wet ingredients before whisking it in to prevent lumps. Once combined, add the lemon. Whisk constantly until it is thick and creamy. Once it starts to resemble a freshly made pudding, remove from heat and whisk in the earth balance. If you wait until it gets too set (too thick) you will overcook the curd. You should be able to coat the back of a spoon with it before removing it from heat. Strain it if you notice it has some lumps, or if you are in pursuit of curd perfection. Pour filling into tart shell. Pop back into the oven and allow the curd to set. About 20 mins.

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