Pumpkin Spice Latte
Ingredients:
3 cups 2% milk
3/4 cup canned pumpkin
1 tablespoon infused coconut oil
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1-1/2 cups hot brewed espresso or strong brewed dark roast coffee
Optional: Whipped cream and additional nutmeg
Prepare:
Place first 6 ingredients in a large saucepan. Cook and stir over medium heat until heated through. Stir in hot espresso. Pour into warm mugs. If desired, top with whipped cream and additional nutmeg.
Caramel Apples
Ingredients:
8 large tart apples
8 wooden chopsticks for handles
1 cup infused butter
2 cups packed brown sugar
1 cup light corn syrup
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
Prepare:
- Prep everything beforehand. Lay out your parchment paper on a baking sheet and put toppings in bowls before even turning on the stove.
- Boil water in a large saucepan. Remove wax from apples by dipping in the boiling water for a few seconds and then wiping down with a paper towel. One the apples have cooled, insert chopstick firmly through the stem to act as a handle.
- In an empty saucepan stir butter, brown sugar, corn syrup, and sweetened condensed milk together over medium-high heat stirring constantly until it starts to boil. Reduce heat to medium. Stir constantly to prevent burning or approximately 25-30 minutes. Remove caramel from heat and stir in vanilla extract when a teaspoon of the syrup forms a firm ball when dropped in a glass of cold water.
- Quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle. Sprinkle apples with any desired toppings while still hot. Let caramel apples cool on the parchment paper. Use caution, caramel is very hot.
