I have some mixed Moon photos that didn't get to have their own posts.
They are from the past few years...
The Moon and Venus
The Moon and Jupiter
The Moon with Jupiter and Venus
The Moon and Venus again, just before dawn.
and the latest... Lunar Eclipse from 2022
I love the Pumpkin Spice Latte from Starbucks.
This recipe I make is even better, especially if you like the taste of pumpkin!
You can do it 2 different ways.
One way using pumpkin spice syrup and the other doing it straight up.
If you don't drink coffee, just don't add it!
You can have it just as a pumpkin drink. It's actually pretty awesome too.
You can have it cold too, but you have to make it on the stove first and then let it cool down.
Here on the blog, you can get the recipes for the pumpkin spice and the pumpkin spice syrup.
Just click on the images below.
Pumpkin Spice Latte
With syrup
Makes latte for one person
Ingredients
• 1 cup whole milk
• 1 oz brewed Espresso
• 3 Tbsp Homemade Pumpkin Spice Syrup (or more if you want)
• 1/2 cup whipped cream
• 1 pinch pumpkin pie spice or brown sugar (garnish)
Instructions
Brew the coffee.
Heat and froth milk.
Place Homemade Pumpkin Spice Syrup into a mug, followed by hot espresso. Stir together.
Fill mug with heated frothed milk until ¾ full, then top with whipped cream.
Sprinkle with pumpkin spice or brown sugar!
Pumpkin Spice Latte
No syrup
Makes 3 servings
Ingredients
• 4 tablespoons of brown sugar
• 2 tsp of pumpkin spice (try and then add more if needed)
• 3 cups of whole milk
• 2 cups pumpkin purée
• 1/4 cup of coffee (optional)
• 1 teaspoon of vanilla extract
Instructions
In a bowl add the milk and the brown sugar, the pumpkin spice and the pumpkin purée.
Mix well with a mixer until dissolved.
You can do that in the blender.
Add it to a sauce pan and bring it to a simmer.
Add the coffee and the vanilla extract, while it is simmering.
Let it simmer for a couple of minutes or until the milk goes up.
Serve it into a mug and add whipped cream on top. You can decorate with brown sugar.
You can use the pumpkin spice syrup for many things.
I mostly use it for making lattes, but you can put it on crepes, pastries, cakes, ice cream, etc.
You will need to have the pumpkin spice mix,
and in case you need to make it from scratch,
you can get the recipe here on the blog.
Ingredients
• 1½ cups sugar
• 1½ cups water
• 2 to 3 tsp of pumpkin spice (try and then add more if needed)
• 4 Tbsp pumpkin purée 1 teaspoon of vanilla extract
Instructions
Combine
sugar and water in saucepan and bring to a simmer.
Once
sugar is dissolved, add the spice and pumpkin purée, and let simmer for 10.
Remove from heat and immediately strain through cheesecloth.
If you don't want to strain it, you can use a mixer or the blender while it is still hot. It will be a little thick but it will be just fine (I usually do it that way).
Makes enough syrup for 8 beverages.
Keeps up to 7 days in the fridge.
Pumpkin Spice Mix
Ingredients
• 3 tablespoons (21g) of ground cinnamon
• 2 teaspoons (5g) of ground ginger
• 1and 1/2 teaspoons (4g) of ground nutmeg
• 1 teaspoon (3g) of ground cloves
• 1 teaspoon (2g) of ground allspice
• a pinch ground black pepper (small pinch, less than 1/8 teaspoon) - optional
Instructions
Whisk
all of the ingredients together in a small bowl.
Mix well and get rid of any clumps, especially from the ginger.
Pour the
spice mixture into a jar that seals well.
The pumpkin spice mixture will last up to 1 year in a well seal container, kept away from the direct sunlight and moisture. Keep it in a dry place.
