As much as I love summer and spending time at Queensland’s beautiful beaches over the Christmas period, there is part of me that wishes for a cold holiday season.
Really, how could I not? My favourite Northern Hemisphere bloggers are crafting up a storm in fall colours, preparing for the fun of Halloween, a white Christmas or a feast on Thanksgiving.
One thing that seems to be increasingly of interest to me is American’s love of all things pumpkin. I get that pumpkin is a great vegetable, but you guys are nuts for it!
Apart from pumpkin scones, I have never had a ‘dessert’ recipe with pumpkin in it. We don’t really go for that stuff ‘Downunder’. I have ear-marked a few recipes to try but the first one I had to make was a Spiced Pumpkin Syrup to use in frappes or lattes.
Everyone seems to rave about their first Starbuck’s Spiced Pumpkin Latte of the season, so I found this recipe on Cook like a Champion . It had a heap of favourable comments so I thought it had to be a go-er.
It was relatively easy. I did have to roast my own pumpkin to create the pumpkin puree as we don’t have tinned pumpkin here. I also added a little more pumpkin puree to mine as my pumpkin tasted a little ho-hum. As pumpkins are out of season, they are expensive and pretty bland.
While I can’t comment on how authentic tasting it is, I quite liked it. I can certainly understand the appeal, especially with the whipped cream on top. The hope is we will be in the US for Christmas next year so I can make a proper call on just how good this recipe is.