Our house is officially back to the gluten-free life now. We fell off the wagon for a bit but it’s time to get back in shape. Brian has not officially been diagnosed with celiac disease, but we do know he has a major intolerance for gluten and has pretty much been feeling awful since re-introducing the evil stuff. Though the kids and I can eat gluten, my general philosophy is that all meals eaten as a family will be free of wheat, barley and rye. I’m ok with the meals, but the desserts! I will really miss making a good old fashioned cake.
I’m officially on a quest for better gluten-free desserts this holiday season. There might be a few things from my repertoire I will have to make, just because I’m selfish like that and I can’t live without my holiday butter tarts (sorry, Brian)… but my aim is to make most of our goodies digestible for all members of the family. I’m hoping to share as much as I can here.
Luckily, there are so many really good gluten-free pumpkin recipes. This weekend, I made pumpkin bourbon cheesecake with salted caramel sauce to bring to a dinner party. Why didn’t I take a picture? Darn. All you have to do to adapt a cheesecake recipe is change up the crust–I substituted GF ginger snaps for the graham crackers. Easy. Though it seems like everything I make with pumpkin calls for just a cup… which leaves me with a small amount leftover in a 15 oz can. What to do with the leftovers? You can add it to chili, which makes it so creamy and delicious, or you can make yourself a pumpkin latte and pumpkin hot chocolate for the kids. Yes, please.
Pumpkin Latte/Hot Chocolate
2 cups milk
1 teaspoon vanilla (my original recipe calls for 2 T but I think it’s way too much)
2 tablespoons pumpkin
1/2 teaspoon cinnamon
2 tablespoons sugar (or to taste)
Heat all of the above in a small saucepan (you can also add a touch of cayenne if you like it spicy!). If you have a hand-held frother, froth that baby up. Or you can put it in the blender to make it foamy, if you’re careful not to burn yourself….this is not a good method for accident-prone me. Fill up your mug half full with the pumpkin milk and add a shot of espresso. To the remaining milk, stir in 2 T. cocoa powder and pour into kids’ mugs. Sprinkle them all with nutmeg.
Makes enough for one latte and two big cups of cocoa.
(Edited… when I first posted this, I forgot to add the sugar!)
-
I am so trying this!!! Thank you! My boys tire of the usual steamed milk frothed up with the espresso machine, and we don’t use syrups…okay… a titch of maple, but that’s all ;-)
I can make one for each of us. Espresso for moi and Camino plain unsweetened cocoa added to theirs!
-
-
That’s awesome Jenny! How sweet you are all going gluten-free for B’s sake, and I’m sure you will all reap the benefits.
-
You can make pumpkin smoothies too! Pumpkin, milk, sugar, ice cubes and pumpkin pie spice in the blender. It tastes just like pumpkin pie!
You can use whatever milk and sugar stuff you want. I use rice milk and white sugar. -
I’m going gluten and dairy-free for one month and it’s quite challenging (especially with the whole vegetarian thing). Send me your recipes. I’m sure I’ll go back to dairy (I can’t live without my mistos) but I may just try to cut out gluten as much as I can. I do miss homemade banana bread and Einstein Bros. bagels but at least wine is gluten-free…
-
-
I’m sorry to hear Brian hasn’t been feeling well. I hope some of the great gluten free blogs are of help to you. I adore Shauna, and I see you have a link for her site – gluten free girl.
Thanks for the great sounding recipe! xoxo
-
So Yummy!
I have some recipes for GF choc chip cookies and plain GF muffins that are a great just as they are with jam or as a base for adding in other stuff to the mix (choc chips, raisins, etc…) Fionna likes to make mint choc chip muffins with this recipe… yummy.
Let me know if you want me to e-mail them to ya.
Reply
18 comments
Comments feed for this article
Trackback link: http://www.rainsoaked.com/2010/10/25/pumpkin-lattes-hot-chocolates/trackback/