In my most recent anthology, Mister October, I have a short story called One October Night which takes place in a tiny fictional town called Kingsmill deep in the Shenandoah mountains. In the center of this town, there’s a small cafe owned by the heroine Clara’s Uncle Harry. Harry’s cafe serves as the meeting place for all of the characters, and Harry is a fun, quirky guy who knows way more about the all the folks in town than he admits. Harry’s cafe also offers fall-themed treats including Pumpkin Scones, Pumpkin Muffins, Apple Oatmeal Cookies, and Pumpkin Lattes.
Because coffee has been around for centuries, and was prized by the early American colonists, Sarah Munro, (my PhD historian and heroine in book 2 of the Deadly Force series, ONE DARK WISH), has added Pumpkin Spice Lattes to her collection of DIY herbal recipes. This drink uses fresh ingredients that were widely available in the 18th century and has none of the toxic fillers/flavorings found in many of the ready-made drinks available today. It’s not hard to make, and it tastes so much better than what you find at most coffee shops.
There are nutritional benefits in this latte as well. Pumpkin is high in Vitamins A, C, and E, all of which help strengthen your immune system and reduce free radicals. Cinnamon and ginger can help increase circulation and nutmeg warms you from the inside out. That makes this a perfect drink on cold Autumn mornings.
Sarah Munro’s Pumpkin Spice Latte
Ingredients & Equipment:
Directions:
Brew the coffee.
While the coffee is brewing, use a small bowl and a wooden spoon to stir together the pumpkin puree, maple syrup, butter, Ceylon cinnamon, ginger, nutmeg, and allspice.
Add this butter/pumpkin mixture to a blender, along with 1 cup of coffee, and and pulse/puree until the mixture is smooth and creamy.
In a small saucepan, gently heat the milk. Do not scorch it! Heat it slowly, until just about boiling, and remove it from the heat. Add it to the glass jar and tighten the lid. Wrap a dish towel around the jar (it will be hot!) and shake until the milk has almost doubled in volume and looks frothy.
Pour the tea/pumpkin mixture into two cups (1/2 cup of mixture in each cup). Pour the frothy, hot milk over the coffee. For a garnish, add a dash of Ceylon cinnamon and a cinnamon stick. Or a glob of whipped cream–because everything tastes better with whipped cream!
Makes 2 mugs.
IMPORTANT DISCLAIMER ABOUT WILD PLANTS, FORAGING, AND MAKING HERBAL REMEDIES:
I am not a medical professional and nothing written on this blog is medical advice. None of my statements have been evaluated by the FDA (I am legally required to give you this disclaimer).
It is important to do your due diligence before foraging, harvesting, and/or consuming any type of medicinal plant.
- If you are taking any medications, talk to your doctor about any potential drug interactions.
- If you are allergic to anything, make sure whatever you are foraging is not in the same family. Example: While dandelions are typically considered safe, those who are allergic to ragweed, latex, daisies, or any other plants in the same or similar families, may not be able to consume dandelion.
Always research potential side effects, dosage recommendations, and how to properly prepare and consume each medicinal plant.
Always make sure you are foraging what you believe to be. Fully prepare and study the anatomy before harvesting wild plants.
Always make sure your kitchen/work area is clean and that all materials are sterilized.
Do not forage plants from areas that have been sprayed within the past 2 years at the very least.
I am not legally or morally responsible for the health of any of my readers. Please do your own research!