Skirt in the Kitchen
This is for 5 standard coffee mugs.
This is how I like my spiced pumpkin latté. It’s not too sweet; in fact, it’s barely sweet. If you like your coffee strong and black as I do, you will like this. You’ll love it. If not, some granulated sugar stirred into it before sipping will do the job.
Have the work bowl of a stand mixer chilled along with the whisk attachment– in the freezer– for at least 30 minutes. I like to chill it this way for an hour before use when planning to make whipped cream. Whip 1 cup heavy whipping cream. When it is midway whipped, turn down the mixer just to add 2 tablespoons powdered sugar, 1 tablespoon madagascar vanilla, and 1/4 teaspoon smoked cinnamon. Turn it back up and bring to good form. Cover well and place in the icebox.
I do this over the stove where I can control the climb of heat when warming milk, not in the microwave; plus, just how hot I intend to get it without bubbling it over unintentionally. So on medium-low, heat 1 cup ‘half-and-half’ milk cream, 3 tablespoons canned pumpkin pie mix, 1/2 of a vanilla bean scraped out and the pod dropped in, 1 tablespoon brown sugar, 1/4 teaspoon ground pumpkin pie spice, and 2 tablespoons Kahlúa. Whisk ever so often, bringing to a slow heat. When it builds, make strong coffee– do it camp-style– put grounds onto cold water in a pan and as soon as it comes a boil, turn it off (immediately). Strain it through a paper towel-lined fine sieve. Fill the mugs halfway with coffee, then with the pumpkin-milk mixture, then top with chilled whipped cream.
Sprinkle with pumpkin pie spice.
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