Pumpkin Spice Milk for Latte's

 

I recently prayed that I could manifest a good pumpkin spiced latte, and tonight I felt myself making one myself. Prayer answered. 

Ingredients:

• small can Libby's pumpkin pie filling (plain)
• 14 ounce can Borden sweetened condensed milk
• 4 cups Organic Valley whole milk
• 1/2 tbsp ground cinnamon 
• 1/2 tbsp ground ginger 
• 1 tsp allspice 
• 1 tsp cardamom 
• 1 tsp nutmeg 
• 1 tsp cloves 

Directions:

1. In a ceramic-coated cast-iron skillet, heat pumpkin, and condensed milk over medium high heat. Stir to combine, and cook until it starts to get hot.
2. Add spices. Stir.
3. Add 1 cup of milk. Bring up to heat. 
4. Add remaining milk. Stir well. 
5. Allow to cool, and then transfer milk to an empty 1/2 gallon carton on Organic Valley milk to be used for future lattes. Mark lid with a sharpie; "PSL"
6. When ready to serve, pour 250 ML of PSL Milk into carafe and steam like usual.
7. Pour over a double shot of espresso. We like Aster by Verve. 

Note: After 8 hours in the fridge, strain through a nut milk bag. Discard pumpkin.🎃