Welcome to one of The Coachella Valley Art Scene’s favorite guest blog series titled, “Foodie Rant with Angie Kat.”
Angie Kat is a guest writer to the CVAS who passionate about the art of cuisine and making her own recipes from scratch. She is from Palm Springs, is a talented photographer (provides all her own photo features in the post), makes amazing friendship bracelets, is crafty, a Mommy, and a Farmer’s Market enthusiast.
So, without further ado… I present to you… Angie Kat!!!
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Pumpkin Spice and Everything Nice
a recipe and story from Angie Kat
Ahhhhhhhhh… Finally, Fall is here!
Although, I’m still waiting for it to get cold enough to wear a sweater and some boots, as 90 degrees is hardly the temperature for that…. :-/
Regardless, I will enjoy that it’s out of the triple digits and the nights and early mornings are absolutely beautiful!
HOW TO WHIP UP A PUMPKIN SPICE LATTE
(makes 2 servings)
2 Cups of Milk ( I love almond milk)
3 Tablespoons of organic Canned pumpkin
3 Tablespoons of cane sugar
2 Tablespoons pure vanilla
1/2 teaspoon pumpkin pie spice
1/2 Cup Strong Coffee ( you add more if you like, I like mine more coffee tasting then sweet so I add 3/4 c. coffee)
and of course whipped cream!
1- Warm the milk, pumpkin & sugar in a saucepan, heat it up till it’s steaming hot. Remember to stir often so the milk doesnt burn in the pan.
2 – With this step, you can do it either of two ways, I use my emulsifier to blend it all together and make it foamy, or you can dump it in a blender just be SUPER careful because it can explode all over because of the pressure from the heat/steam while blending it. Trust me, I did it and painted my whole kitchen in pumpkin spice, totally not fun!
ALSO, while you’re mixing add the Vanilla & pumpkin pie spice.
3- Put equal amounts of coffee in each cup, then equal amounts of the pumpkin latte mix in each cup. Top with whipped cream and a sprinkle of the pumpkin pie spice.
4- Say “Screw you over priced commercial coffee blood suckers!” and ENJOY!!!
FOOD FOR THOUGHT
Once you make this you’re going to ask yourself why you’ve been going and paying like $5-6 for one of these with all kinds of weird additives in it and unnatural coloring. This tastes quite a bit richer and you can take satisfaction that you’ve saved some bucks and you know everything that’s been put in it.
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recipe and all photography provided by Angie Kat!