Science, Education, and Science Education

To quote Diane Ravitch, this is my blog and I’ll post what I want.

That said, making a good latte is chemistry. I’ve been watching the local box store/grocery (hey, I live in a small town) for pumpkin spice creamer. I am still in disbelief that it wasn’t me who thought of dumping a slice of pumpkin pie in a blender with a cup of good coffee and them topping it with shipped cream. Instead, I’ve come up with a pretty palatable substitute.

First, concoct pumpkin pie spice. Mix together:

• 1 tsp cinnamon
• 1/2 tsp freshly grated nutmeg
• 1/4 tsp cloves

Add to a 16-oz mug (now you understand why I was tweeting at warp speed while perfecting this recipe):

• 3 tsp canned pumpkin (I used plain pumpkin, not pumpkin pie filling.  Will try that next.)
• 2 tsp sugar
• 1/4 tsp pumpkin pie spice
• 3 drops vanilla

Add coffee – about 8 oz, depending on then amount of milk you want.

Then add 2 oz hot, frothed milk, your choice of fat content, or even soy or rice milk.  I used almond milk and it was pretty good. If you don’t have a way to froth the milk, at least heat the milk first.  Or add the milk before the coffee and microwave it for 45 seconds or so.

Grate more nutmeg on top.

I froze the rest of the canned pumpkin in 6-tsp portions in ice cube trays so I could that one at a time and make 2 lattes.

Yum.