Horchata: Pumpkin Spice Edition

Pumpkin Spice Horchata: greater than the sum of its parts.

Pumpkin Spice Horchata: greater than the sum of its parts.

Pumpkin spice (known from here on out at “PS”) is a big deal. Sure the flavor has been grossly exploited and is found in everything from cat litter to chewing gum to Pringles. This disgusting excess does not make the idea behind PS any less delicious. At its most basic it’s a collection of spices (most heavily cinnamon and nutmeg) mixed with sugar and pumpkin. I can’t think of a bigger current American food trend, aside from bacon of course. It might surprise you to learn that cinnamon isn’t nearly as popular in desserts outside of North and Central America as it is right here at home. Cinnamon rolls are quintessential to our cuisine. And good ole’ PS is just the perfect concept of cinnamon, nutmeg, cloves, and ginger. The containers of “pumpkin spice” have been around for ages, then people started to add pumpkin and sugar to it and threw the whole shebang into some coffee. If you hate all the PS that’s around these days I don’t blame you. The fact that most of what you find is sickeningly sweet and cloyingly heavy and artificial tasting aren’t PS’s fault. We just need to take a hand in our food’s preparation. Do so and you’ll find out why pumpkin spice is more popular than any of the presidential nominees. Few experiences sum up fall better than a warm drink with heady exotic spices enjoyed on a brisk day. Makes you wanna get all cozy with that special someone.

Delicious horchata takes no effort and keeps great in the fridge.

Delicious horchata takes no effort and keeps great in the fridge.

Now lets be honest, how many of you are going to wake up and make yourself a latte everyday? Yeah, thought so. But you’d probably make yourself some drip or instant coffee. So why not make your own pumpkin spice syrup and have easy rich creamy coffees with aromatic cinnamon and hearty pumpkin to help you face the fact that the days are getting shorter? The syrup serves as my sweetener and part of my milk in regular coffees.

Pumpkin Spice Syrup:

Weight Watchers points: 1 for 2 TBL

1 1/2 cup water

3/4 cup brown sugar

1/4 cup real cinnamon in chip form or 4 sticks

1/2 tsp ginger powder

2 teaspoon fresh grated nutmeg

1 tsp cloves

2 big glopping TBL of sweetened condensed milk

1/3 cup canned pumpkin puree

  1. Combing the water and sugar in a medium pot and bring to a hard boil. Lower heat to medium and simmer for 5 minutes.
  2. Add the cinnamon, ginger, nutmeg, and cloves. Simmer for another 5 minutes on medium heat.
  3. Allow the mixture to cool to room temperature. Strain into a jar and add the sweetened condensed milk and pumpkin. Stir or shake well to combine. Keep in the refrigerator.
Horchata is as easy and blending and waiting.

Horchata is as easy and blending and waiting.

Horchata basic recipe:

1 cup raw long grain brown rice

5 cups warm water

pinch salt

1/2 cup milk (optional)

2 tablespoons simple syrup (optional)

fresh ground cinnamon to serve

  1. In a blender combine the rice, water, and salt. Blend for about 30-60 seconds depending on the strength of your blender. You want the rice ground up.
  2. Let this mixture sit at room temp for about 4 hours. Strain, add the milk and simple syrup if using, and chill in the refrigerator.
  3. Sweeten if desired, serve chilled or over ice sprinkled with cinnamon
This recipe moves quick.

This recipe moves quick.

Pumpkin Spice Horchata varation:

Add 1-2 tablespoons of PS syrup to taste to each cup of horchata. Stir well and enjoy chilled topped with cinnamon.

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Baby steps towards Fall Baking Season.

This would be fat free if it weren't for the whipped cream, but I'd say its worth it.

This would be fat free if it weren’t for the whipped cream, but I’d say its worth it.

Summer continues to hold on. The upcoming week holds highs in the 90’s until Friday arrives to free us all from the heat and work week responsibilities. Growing up in Southwest Florida summer was always my least favorite season, made only worse by the un-ignorable climate change. There is no such thing as eating with the seasons in The Sunshine State. Having spent the last five and a half years living in New York City however my views are beginning to change. Summer is now a scoch above winter. By no means my favourite season (that honor goes to Fall, who is hiding somewhere, ready to appear next week I hope) summer in the city has been pretty great to me. As a teacher I did not have to work so I took a huge two month long trip to Europe and Israel that I will post about at another time.

Yeah, it was so good that we couldn't wait to have some before photos took place.

Yeah, it was so good that we couldn’t wait to have some before photos took place.

Still despite the fact that feel ready for words like “crisp,” “cozy,” “spiced,” and “ooey gooey,” the world around me is not on the same page. But I wanna start fall baking right meow! The solution? Angel food cake. It’s light, airy, and pairs with the end of summer fruits and berries that can still be snapped up at the farmers market. If the berries are gone from your market fret not! This cake goes incredibly well with any citrus curd, canned fruit, or jam. Heck, you could even throw some frozen peaches or strawberries in a small pot with a sprinkling of sugar and some lemon zest and cook it until the juices release and the fruit softens. Just spoon that over a nice slice of this pillowy wonder cake. Whatever you do don’t forget the whipped cream, unsweetened of course (unless you have a couple pinches of vanilla sugar sitting around.)

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