Okay, so Los Angeles isn’t exactly the destination to watch the leaves change color. Far from it. Being a California transplant, what signals the fall is the rainy weather. Proof that it does rain in Southern California as opposed to what those time old postcards will have the tourists believe.

While the weather doesn’t get too cold (thankfully) it’s still nice to whip up a soup or maybe a hot beverage. As we get closer to the holidays, there will be roasted pumpkin seeds, pecan pies, and yes gingerbread & peppermint.

The coffee houses of course have their pumpkin lattes at this time of year & while they’re good & all, I found a recipe from my Hungry Girl cookbook for homemade pumpkin creme which is the latte without the espresso.

I modified the recipe just slightly & here’s what I got.

Homemade Pumpkin Latte inspired by Hungry Girl’s recipe

7oz non fat milk
2 tbsp pureed pumpkin
1/2 tsp vanilla extract
1/2 tsp cinnamon
4oz brewed coffee
1 tbsp sugar

Combine the milk, pumpkin, vanilla & cinnamon in a small pot over medium heat. Stir well. Bring mixture to a boil & stir constantly for 1 minute. Once the mixture starts to froth, turn the heat off. Combine with brewed coffee & add the sugar & serve.

That’s all there is to it! What are some of your fall favorites?

Here’s a pumpkin latte in granola form!