Pumpkin Spiked Latte

Pumpkin Spiked Latte.jpg
 

This boozy pick-me-up is a perfect warming, welcoming beverage after long travels on a cold day.

For our Jansal Valley® Pumpkin Butter, sweet Cinderella pumpkins are whipped to a butter-like consistency and spiced with cinnamon, clove, and cardamom, perfectly capturing the flavors of fall. Use it as a spread on toast or pancakes, as a pie filling, or mixed with Parmesan as a filling for homemade ravioli.

Here we've used it in a delicious warm beverage, perfect to welcome guests throughout the holiday season. Cheers!

 

Pumpkin Spiked Latte

 

ingredients


½ C Jansal Valley® Pumpkin Butter

2 T Jansal Valley® Maple Syrup

1 t Jansal Valley® Pumpkin Pie Spice

½ C Heavy Cream

1 ½ C Whole Milk

4 shots Espresso or 1 C very strong coffee

8 oz Dark Rum or Bourbon

1 T Honey / for rimming

2 T Granulated Sugar + 1 T Pumpkin Pie Spice / for rimming

Cinnamon Sticks / as garnish

 

method

In a small sauce pan, combine the pumpkin butter, maple syrup, pumpkin pie spice, and heavy cream. Bring to a simmer while whisking, then reduce the heat to a low simmer. Add the whole milk and espresso. Stir together, and allow to heat gently to prevent burning the milk.

Meanwhile, roll the rims of the glasses through the honey, followed by the sugar & spice mixture.

Ladle the latte mixture into serving glasses, and garnish with a cinnamon stick and a dusting of pumpkin pie spice.

 
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No-Bake Chocolate, Quinoa & Fig Bars

 

Indulge yourself, and your guests, with a seemingly decadent and deceptively healthful treat. These fig bars contain antioxidant-rich dark chocolate, Omega-3 packed flax seed, high protein quinoa & chia seeds, and—of course—figs. Wrap in parchment paper, tied off with a ribbon for a party favor or hostess gift this party-packed holiday season.

 

No-Bake Chocolate, Quinoa & Fig Bars

 

ingredients


 
 

method


Combine all ingredients in a mixing bowl.

Grease and line a baking dish or sheet pan.  Press the granola mixture into the sheet pan.  Press the reserved slices of fig into the top of the granola mixture.

Cover the bars with plastic wrap, then allow them to chill for at least two hours in the refrigerator.

To serve, cut the bars into 2-3 inch pieces.  Serve at room temperature or chilled.

Store in your refrigerator for up to 10 days.

Nantucket Mulled Wine

 

If your holiday party wouldn't be complete without a spicy, cidery, spiked beverage, this is the recipe to make this year's event one to remember for years to come. We are using fresh, local Nantucket cranberries. These have a punch of heirloom flavor unparalleled by conventional varieties. Cheers!

 

Nantucket Mulled Wine

 

ingredients


1 btl Red Wine / full bodied / such as Syrah

1 C Jansal Valley® Pure Raw Honey

1 C Jansal Valley® Nantucket Fresh Cranberries

4 Jansal Valley® 4" Cinnamon Sticks

4 pc Jansal Valley® Star Anise

1 t Jansal Valley® Whole Cloves

 
 

method


In a sauce pan over gentle heat, stir together all of the listed ingredients. be sure to dissolve the honey. heat the mulled wine until just below a simmer, then ladle into heat-proof glasses, mugs, or mason jars. Garnish with mulled cranberries & a cinnamon stick.