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Pumpkin Spice Latte

Pumpkin Spice Latte

This pumpkin spice latte recipe is easy to make at home, and MUCH cheaper than buying it at a coffee shop. I love how you can use home-brewed coffee to make it, so you don’t need a fancy coffee machine or any specialty syrups. You can make it on the stove top, or try my easy blender version (both below!), inspired by my popular Instant Vegan Latte.

What is in a Starbucks Pumpkin Spice Latte?

Starbucks has made this drink wildly popular, and their version is made with milk, espresso, and a pumpkin spice syrup, which contains sugar, milk, natural flavors, and more. (You can see their nutrition info disclosed here.)

This homemade Pumpkin Spice latte is a lighter alternative, combining a hint of real pumpkin puree (here’s how to make pumpkin puree), brewed coffee, any type of milk you like (I use almond milk), pumpkin pie spice, and a splash pure maple syrup. It tastes like a decadent coffee drink, without using refined sugar or preservatives.

What is Pumpkin Pie Spice made of?

Pumpkin pie spice is a blend of spices that you can buy as a premade mix for convenience. I’m currently using a mix from Trader Joe’s, but many brands sell this Fall-inspired combination. You can also make your own mix!

To make your own pumpkin spice mix, combine:

  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • pinch of ground nutmeg
  • pinch of ground cloves or allspice

This should replace the 1/2 teaspoon called for in the stove-top recipe below. You can always make more and store the leftovers for easy use later.

What Does a Pumpkin Spice Latte taste like?

The latte from Starbucks is very sweet, but it doesn’t have a prominent pumpkin flavor. (In fact, in previous years they didn’t even include real pumpkin in the syrup! Now they do.)

This homemade latte is less-sweet if you make it as written, but you can always add more sweetener to make it taste how you want it to. That’s the perk of making it at home; you’re in total control of the final outcome. You can use honey or maple syrup, which both easily dissolve into the drink.

Keep in mind that adding pumpkin puree to coffee can give it a slightly grainy texture if you let the drink rest too long, so keep that in mind when making this! Just stir it again to re-incorporate.

Pumpkin Spice Latte without the Coffee

If you don’t care for coffee, feel free to use extra almond milk instead, for a caffeine-free drink. (When I worked as a barista, we called that a “steamer.”) You could also use your favorite tea to replace the coffee, similar to a London Fog drink.)

Since you can taste this drink as you go, you can adjust the sweetness and spices however you like. I hope you’ll enjoy it!

How to Make a Pumpkin Spice Latte in a Blender

Inspired by my Instant Vegan Latte, I also want to show you how to make a quick pumpkin spice “latte” in a blender. This version gets its creaminess from almond butter instead of milk, which gives it a more concentrated coffee flavor, more similar to a version made with espresso.

In a blender, combine:

  • 1 cup brewed coffee
  • 1 teaspoon almond butter (or cashew butter)
  • 1 tablespoon maple syrup (or honey)
  • 1 tablespoon pumpkin puree
  • 1/4 teaspoon pumpkin pie spice

All you have to do is blend it together until it’s smooth and creamy. I think you’ll be amazed at how authentic this tastes!

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6 Spices for Detoxing

During the holidays there are so many delicious treats abound, it’s no wonder that people start their diets after the holiday season ends. But, you can get your body back to where it once was, now, with….. spices!

Not only do spices and herbs transform your dish into a culinary delight but many pack some surprising detox benefits:

Cilantro helps with mercury detoxification, typically due to consuming too much fish. This herb is filled with minerals as well as vitamins A and K and is also proven to be an anti-inflammatory, antifungal and antiseptic. 

Cayenne seasoning encourages digestion and muscle movement in your intestines and helps your body absorb nutrients. It is both an antioxidant as well as an anticoagulant that helps clean the blood from unwanted toxins. 

Turmeric helps in detoxing your liver because of its active ingredient, curcumin. Curcumin stimulates the production of bile in your gall bladder that is needed to eliminate toxins as well as rejuvenates liver cells that break down harmful compounds.

Cinnamon paired with honey can help in preventing the accumulation of certain fats as well as reduce inflammation in the body. Cinnamon is a good dietary fiber and an excellent source of manganese, calcium, iron and vitamin K.

Rosemary, according to a study, can protect the liver and stomach against carcinogenic and toxic ingredients. It contains phenolic antioxidant rosmarinic and essential oils which are known to have anti-inflammatory, antifungal and antiseptic properties.

Ginger is a great source of sulfur which is important when excreting toxic substances from your body during phase two of the detoxification process. This spicy root also helps in cleansing our system, digesting and settling your stomach. 

Everyday we ingest unwanted chemicals and additives without even realizing, so it’s important to filter them out regularly. Help your body bounce back this holiday season and rid any unwanted toxins by adding the above spices to your cooking!

When taste is everything, La Flor is all you need to transform your everyday meal into an extraordinary culinary delight. Shop our selection of spices, herbs, and blends on the web – keep it spicy America!

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Zimtsterne (Cinnamon stars)

Ingredients

Method

  • STEP 1
    Heat oven to 150C/130C fan/gas 2 and line a large baking tray (or 2 smaller) with baking parchment. Place the egg whites in a large bowl and use an electric mixer to whisk until foamy. Add the lemon juice and whisk again until they hold soft peaks.
  • STEP 2
    Slowly mix in the icing sugar and continue whisking until the mixture is stiff. Remove about a quarter of the meringue mixture and set aside to use for the topping. Put the almonds, cinnamon, ginger and lemon zest in the bowl with the meringue and mix to form a stiff, slightly sticky dough.
  • STEP 3
    To form the stars, put the dough on a piece of baking parchment lightly dusted with icing sugar and dust the top of the dough with sugar, too. Place a second sheet of parchment on top of the dough and roll out to about 0.5cm thick (the dough is a little sticky, so the parchment makes it easier to roll). Peel off the top sheet of parchment and use a 5cm star-shaped cutter to cut out as many cookies as possible. Place them on your prepared baking tray.
  • STEP 4
    Using the reserved meringue mixture, spread a small amount onto the top of each cookie, covering the entire top – you may need to add a few drops of water to make the meringue a little easier to spread. Put the tray in the oven and bake for 12-15 mins until meringue is set but not browned. Allow to cool fully before storing in a sealed container for up to 2 weeks.
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Gingerbread

Gingerbread

Although we might think of gingerbread as British, the roots of this lightly spiced cake are actually in the Middle East. Ginger, cinnamon and dark muscavado sugar make for a decidedly grown up dessert. Serve Martin Wishart’s gingerbread recipe with some whipped cream or ice cream, and the kids will love it too as an after school sweet treat

Ingredients

Method

1. Preheat the oven to 180°C/Gas mark 4 and line a loaf tin. Sieve the flour with the ginger, cinnamon, bicarbonate of soda and salt into a bowl

2. Put the golden and ginger syrups, sugar and butter into a small saucepan, and warm over a low heat. Let the mixture bubble gently for a minute

3. Break the eggs into a bowl, pour in the milk and beat gently to break up the egg and mix it with the milk

4. Remove the butter and sugar mixture from the heat and pour it into the flour, stirring smoothly and firmly then mix in the milk and eggs. The mixture should be sloppy, with no trace of flour. Pour into the lined loaf tin and bake for 35-40 minutes

5. Check the gingerbread is cooked by inserting a skewer into the centre of the cake – if it comes out clean, it’s done

6. Unless you’re serving it warm, leave the cake in its tin to cool, then tip it out on to a sheet of greaseproof paper. Wrap it up in foil and leave to mature for a day or two before eating

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Top 5 Of The Most Popular Spices Of The World

Check out the list of top 5 the most popular spices of the World! Did you know how to use them in cooking your favorite dishes? Check it now!

Top 5 of the Most Popular Spices Of The World

Marjoram

It is appreciated in the cuisine of any country. It is recommended to add it to the hard digestible dishes, which include peas or white beans, as well as in meat dishes. Baked goose and lard are very tasty, when marjoram is added. However, these capabilities of use of marjoram are not limited. People say: “fatty foods and marjoram are two inseparable friends.” Sauces, stews, soups, minced meat, pate, ham are being seasoned with marjoram. In powdered form, it can become an ornament for cold appetizers. This condiment can not be abused. In ancient times, in the houses of the nobility, marjoram was used to flavor water for hand washing. Currently, it is intended to be used in different dishes. Its use is so boundless that it would be easier to list the dishes, which should not contain this spice. It combines well with potato dishes, flick (traditional Polish dishes), pea soup. This is a great seasoning for lamb, beef, pork and fat goose meat. Salads and sauces (hot and cold) – it is another reason to use marjoram. It is also difficult not to recall the fish and pates. Marjoram blends perfectly well with thyme.

Cinnamon

Cinnamon belongs to the sweet spices and is most often used in the manufacture of confectionery products and a variety of drinks. In Indian and Chinese cuisine, it is also used as a component for the preparation of various condiments, such as curry, which exists in five kinds. It is surprising to us that cinnamon spice can be used even in the recipes of meat dishes: in eastern cuisine large pieces of bark of the tree are often used, in order to give special flavor to stews and spicy sauces, and in Moroccan and Iranian cuisine cinnamon is traditionally added in the process of preparation of lamb meat. This spice is often added in different porridges: couscous, barley, peas, lentils. And finally, of course, it should be mentioned that cinnamon is used to flavor famous English beer.

Ginger

Ginger is commonly added to sweet and savory dishes, especially soups, baked pork, poultry, lamb, various vegetable dishes, rice, eggs, desserts and fruit drinks, and, at the same time, it is used in canning cucumbers and pumpkins. Ginger is also one of the components of curry: thanks to it the seasoning gets a unique taste, which is particularly popular in Asian countries. This fragrant spice plays a key role in the domestic production of a variety of confectionery: cakes, pastries and biscuits. In general, ginger – is not only a culinary seasoning. It is added to the English ginger beer, which is called “Ginger ale”, and in the American lemonade with the addition of yeast, sugar, lemon, raisins and pepper, which is known as “Ginger wine”. In addition, if we add a little of ginger into whiskey, we will get a very popular drink “Whisky mac”. As we have already seen, ginger can be used in a wide variety of dishes and drinks.

Rosemary

Pretty rarely rosemary is used as a standalone seasoning, most often it is an important component of the seasoning mixture, especially when combined with marjoram and thyme. The taste and aroma of rosemary perfectly complements some meat (lamb, poultry) and fish dishes. It is also used to flavor liqueurs, vodka, honey and herbal wine and even beer. Rosemary improves the taste of vegetable soups, dark sauces, chips and pizza. Especially well, it is combined with garlic and mushrooms, stewed in wine. Rosemary is a part of Provencal herbs, as it gives the characteristic flavor to marinades based on vinegar and oil. As a seasoning, rosemary is popular in Italy, France and England, where its taste is being fond of in particular.

Oregano

It perfectly combines with ham, salads, fish sauce. It is an indispensable seasoning for roasted pork and lamb, meat soups, baked potatoes. Adding it into the dish should be performed shortly before serving the meal. The taste of oregano is often compared with marjoram. Large leaves are used to season soups, fish, crabs and eggs. Poles prefer to eat fish, stuffed with white bread with spiced minced oregano. It is also added to the meat, roasted over an open fire (shish kebabs, sausages, venison). Taste of oregano is more gentle in comparison with marjoram. It is also one of the components of the famous spices “Chilly”. We can say that just a few decades ago, oregano was not so well-known. This seasoning perfectly complements the taste of many dishes: especially tomatoes, flavored with oregano.

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The blend of spices in your kitchen is super healthy for you, says study

Adding spices like cinnamon, coriander, cumin, ginger to our meals actually helps reduce inflammation. It’s time to spice up the bland food!

Spices
Spices

The familiar aroma of the spice-box in your kitchen surely makes your food tasty but it also has phenomenal health benefits. Research suggests that these aromatic spices shall help reduce inflammation in your body.

How did the research start?Research published in the Journal of Nutrition collected a blend of spices like basil, bay leaf, black pepper, cinnamon, coriander, cumin, ginger, oregano, parsley, red pepper, rosemary, thyme and turmeric.

This research-based its prerequisite aim on a study that found that a variety of different spices, like ginger and turmeric, have anti-inflammatory properties.

 This study examined 12 men between the ages of 40 and 65 who had obesity or had at least one risk factor for cardiovascular disease. In randomised order, each participant ate three different versions of a meal high in saturated fat and carbohydrates on three different days. 

It included one with no spices, one with two grams of the spice blend, and one with six grams of the spice blend. Between every hour to four hours, researchers drew blood samples before and then after each meal to measure inflammatory markers.

In addition to this examination, the researchers also cultured white blood cells and stimulated them to get the cells to respond to an inflammatory stimulus, similar to what would happen while your body is fighting an infection.

“We think that’s important because it’s representative of what would happen in the body. Cells would encounter a pathogen and produce inflammatory cytokines,” Rogers stated.

Also, Read: Can’t stand haldi doodh? Give this spiced turmeric tea recipe a chance to bask in curcumin’s health benefits

What did they find?The study shows that in comparison to each meal containing two grams of spices or no spices, a meal containing six grams of spices showed that inflammatory cytokines were reduced following the meal.

Study researcher Connie Rogers stated, “If spices are palatable to you, they might be a way to make a high-fat or high-carb meal more healthful.”

Although the researchers can’t be sure which spices are contributing to the effect or the precise mechanism in which the effect is created. Yet, the results do suggest that the spices have anti-inflammatory properties that help offset any inflammation caused by eating high-carb and high-fat meals.

Whenever you crave a hearty meal, just enjoy the flavourful heat of spices that shall actually reduce the inflammation heat in your body.

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French Spaghetti with Anchovies and Piment d’Espelette

Ingredients

  • 1 – 1 pound box (450 g) thin spaghetti noodles
  • ¼ cup (60 mL) good olive oil
  • 1 small yellow onion; chopped finely
  • 2 garlic cloves; minced finely
  • 1 teaspoon (5 mL) sea salt
  • ½ teaspoon (2.5 mL) freshly ground black pepper
  • 1 teaspoon (5 mL) dried oregano
  • 1 teaspoon (5 mL) dried marjoram
  • 1 tablespoon (15 mL) ground Piment d’Espelette
  • 2 teaspoons (10 mL) anchovy paste or 4-5 anchovy filets
  • 1 tablespoon (15 mL) tomato paste
  • 1 – 28 ounce can diced tomatoes
  • ½ cup (120 mL) heavy cream
  • Pecorino Romano cheese; shaved for garnish
  • Fresh basil leaves; chopped delicately

Instructions

  1. Fill a large stock pot with water and set to boil over high heat.
  2. Toss in a handful of salt, stir, then add the thin spaghetti noodles.
  3. Stir again to fully submerge the pasta and allow to cook for approximately 8-10 minutes or until the noodle still has a pleasant bite to it. Set aside.
  4. Toss the onion and garlic into the olive oil in a large sauce pot set over medium-high heat.
  5. Add in the salt, pepper, oregano, and marjoram and stir together, cooking until the onion and garlic have softened slightly, approximately 5 minutes.
  6. Squeeze in the anchovy paste, tomato paste, and a dash of Piment d’Espelette, and mix together.
  7. Cook for another 30 seconds to allow the flavors to meld.
  8. Tumble in the diced tomatoes and stir.
  9. Allow the sauce to come to a boil and then lower the heat to a simmer and let cook uncovered for about half an hour.
  10. Take off the heat and stir in heavy cream.
  11. Add in the thin spaghetti noodles to the large sauce pot and mix together.
  12. Serve spaghetti with shavings of Pecorino Romano and chopped basil.

Notes

Piment d’Espelette can be found in specialty food stores, gourmet spice merchants, and online.

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How to Create Your Personal Michelada Recipe

It’s hard to resist a michelada, the popular beer mixed drink that is based on the classic chelada. This recipe requires very little effort, a few common kitchen ingredients, and it has a great spicy kick that’s perfect for your favorite Mexican beer. https://d70fbafb76bb76ce88e57ed82fd9a32c.safeframe.googlesyndication.com/safeframe/1-0-37/html/container.html

Michelada
Michelada

Essentially, the michelada is simply a way to spice up beer. From the hot sauce to the beer, the entire drink can be customized to fit your taste. In that way, it’s much like the bloody Mary. The key to a great michelada is finding a good balance; take it easy on each of the ingredients and add more as needed. After a couple of rounds, you will find the perfect mix for you.

The best part of the michelada is that it’s likely you have everything you need right there in the kitchen. This makes it one of the easiest drinks to mix up at home. Of course, there are a few bottled micheladas available, but they don’t match up to the customization that this drink deserves. 1:50

Ingredients

Steps to Make It

  1. Gather your ingredients.
  2. Fill a chilled beer mug or pint glass halfway with ice.
  3. Add the lime juice, sauces, and pepper.
  4. Stir until well mixed.
  5. Slowly top with beer and garnish with a slice of lime.
  6. Serve and enjoy!
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6 Magical Spices That Can Heal You From Within

What would you do if you have a headache, cold or cough? Chances are that you will rush to your doctor or a pharmacist who would prescribe some painkillers or antibiotics to make you feel better. But do you know that even doctors agree that frequent consumption of pain killers and antibiotics can lead to severe side effects such as liver and kidney damage, and also increase the risk of stroke?

In some cases, it is best to turn to natural remedies to cure minor ailments. Ayurveda has solely been using plants and herbs since ages to cure all kinds of ailments. But our generation isn’t as patient as our ancestors were and we prefer pills that give instant relief over natural remedies. It’s time to go back to our roots and make use of some magical spices that have amazing healing properties and that provide relief in a healthier way. So, the next time instead of reaching out to your medicine cabinet, take a trip to your kitchen, and make use of some of these spices. 

1. Cloves


Cloves are one of the most widely used whole spices in our day to day cooking. But we tend to underestimate them in terms of their medicinal properties.  Apart from adding a distinct aroma and flavor to our food, cloves are a rich source of manganese and also have strong anti-inflammatory and anti-bacterial properties. Clove oil is rich in Eugenol, a component that fights infections and also helps in suppressing pain. Simply dab some clove oil over an infected tooth and gums to help ease the pain and also cure infection. Got athlete’s foot? Just add some clove oil in a foot bath to get relief from the itching. The strong anti-fungal properties of clove will also help clear off the infection faster. Including cloves in our daily diet can also boost immunity, improve digestion and help fight cold and cough.

2. Turmeric


The spice that is used in every Indian household- turmeric is not only renowned for its pungent flavor but also for its extremely useful medicinal properties. It has been used in Indian and Chinese medicine for many years. Turmeric is rich in curcumin – a compound that is a powerful anti-inflammatory and a very strong antioxidant. Turmeric may help relieve arthritis-related symptoms as curcumin present in turmeric blocks all the enzymes causing pain and inflammation in the body. Curcumin also plays a vital role in fighting against auto-immune induced diseases and helps delay the ageing of cells. 

3. Black Pepper


Black pepper or kali mirch is also known as the “king of spices”.  But little do we know that our favorite seasoning black pepper also performs many other beneficial tasks in our body than just pleasing our taste buds. Black pepper is rich in micro-nutrients such as magnesium, vitamin K, iron and vitamin C. Due to its high vitamin C content, black pepper is a very effective antibiotic. Its antibiotic properties work wonders against tonsillitis.  Mix some lemon juice, salt and black pepper powder in a glass of warm water and drink it to get instant relief from throat pain. Black pepper is also high in piperine. Piperine helps in better bowel movements and also helps prevent digestive and excretory system infections.

4. Cardamom


The queen of spices, cardamom has an array of health benefits and is more than just a flavor enhancing spice. Cardamom is one of the best cures for urinary tract infections. Cardamom is rich in manganese and other nutrients that help prevent against heart diseases and improve body’s blood circulation.

5. Cinnamon


The distinct sweetness and warm taste aren’t the only things that cinnamon offers. The true magic lies in bark of the cinnamon tree which provides innumerable health benefits. According to various scientific studies, cinnamon has the highest antioxidant content amongst all other spices. Antioxidants help protect body against radical damage and prevents ageing. Cinnamon also helps lower blood sugar levels and bad cholesterol levels in the body. Cinnamaldehyde – the main ingredient in cinnamon has strong anti-bacterial and anti-fungal properties. Cinnamon oil has anti microbial properties also helps prevent tooth decay and reduces bad breath.

6. Ajwain


The bitter and pungent ajwain seeds used in every Indian household are a miraculous remedy for several common ailments. Ajwain seeds are an excellent source of vitamins, minerals and antioxidants Take a little ajwain mixed with some salt and swallow it with some warm water to get instant relief from a stomach ache. Ajwain is very effective in treating gas, flatulence and acidity when taken after meals with warm water and salt. One of the other amazing health benefits that this spice offers is treating common cold. Thymol, an ingredient present in Ajwain, gives it antimicrobial properties hence, making it effective against cold and congestion. To reap maximum benefits, inhale the steam of ajwain infused in hot water, it will ease congestion and provide relief.

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Moroccan-Style Carrots

Can be prepared in 45 minutes or less.

YIELD: Serves 2

INGREDIENTS

  • 1/2 pound carrots, cut diagonally into 1/4-inch-thick slices
  • 1 small garlic clove, minced
  • 1 1/2 tablespoons olive oil
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 1/2 teaspoon sugar
  • a pinch of cayenne
  • 2 teaspoons fresh lemon juice, or to taste

PREPARATION

In a steamer set over boiling water steam the carrots, covered, for 8 minutes, or until they are just tender. In a skillet cook the garlic in the oil over moderately low heat, stirring, for 1 minute, or until it is fragrant, add the cumin, the cinnamon, the sugar, the cayenne, and the carrots, and cook the mixture, stirring, for 1 minute, or until the carrots are well-coated with the mixture. Stir in the lemon juice and salt and pepper to taste, transfer the carrots to a bowl, and let them cool to room temperature.