Sausage Spinach Bean Soup

This soup is so perfect on a cold and rainy day like today. I love the hearty flavor and between the sausage and the beans it’s a filling meal. Just add some biscuits or a slice of homemade bread.

The recipe is from the Cook Once – Eat Twice Cookbook. It has all kinds of recipes that you can fix one day and turn into a different meal the next day. This is a great example. I make a big pot of beans one day and serve them with cornbread and then use the leftovers in a yummy pot of soup like this the next day.

Sausage Spinach Bean Soup
 
Ingredients
  • 8 oz. pork sausage
  • ½ cup onion, chopped
  • 2 (19 oz.) cans of Great Northern beans, rinsed and drained
  • 2 cup fresh spinach, washed and chopped
  • 1 (14 oz.) can chicken broth
  • 1 tsp dried thyme
  • ¼ cup Parmesan cheese, fine shredded
Instructions
  1. Crumble the sausage into a soup pot, stir in the onion.
  2. Place the pot over medium heat.
  3. Cook the mixture for 5 minutes, stirring often, until the sausage is cooked.
  4. Add the beans to the pot and stir.
  5. Pour the chicken broth into the pot, add the thyme.
  6. Bring the soup to a boil then reduce the heat to low.
  7. Cover and simmer for 5 minutes.
  8. Stir in the spinach and continue cooking 5 minutes or until the spinach is wilted.
  9. Sprinkle with the Parmesan cheese before serving.
  10. Makes 4 servings.

 Variation:
Add some spiral pasta during the last 10 minutes of cooking time for a more filling dish.

Bowl of kielbasa bean and spinach soup

Easy Homemade Macaroni and Cheese

Do you still make the boxed kind of Mac & Cheese? We did for the longest time. It was just so quick and easy to pick it up at the store and fix it as a quick side dish or a something for the kids to eat. But then I started to think about all the extra preservatives and colors in there … and let’s face it, that yellow powder that comes with the box kind is not cheese.

I started playing around with some homemade recipes and came up with this version.

The recipe is from the Homemade Convenience Food eBook.

Macaroni and Cheese
 
Ingredients
  • 1½ cups elbow macaroni
  • • 1½ cups grated sharp cheddar cheese
  • • 3 Tbsp butter, cut up into little pieces
  • • ½ cup milk
  • • salt and pepper to taste
Instructions
  1. Boil macaroni until it is just tender, then drain.
  2. Meanwhile, spray a casserole dish with nonstick spray.
  3. After draining macaroni, pour ½ macaroni into casserole dish. Arrange ½ of the pieces of butter on top of the macaroni, then top with ½ of the shredded cheese. Repeat layers again. Pour milk over the top and add a sprinkling of salt and pepper to taste.
  4. Bake at 350 degrees, uncovered, for 40 to 45 minutes.
  5. No more need for boxed mixes. This is just as easy, if not easier; you don't have to stand and stir a pot.

While this takes a little time, it is well worth it. If you are in a hurry, just boil some pasta, drain it, put it in a bowl and add a little butter and grated cheese. Stir it all up and serve. It’s not as good as the recipe above, but much tastier and healthier than the box kind.

Homemade Macaroni and Cheese dinner with noodles

 

 

Make even more convenience foods right at home! You’ll save money, control ingredients, and avoid expensive “fast foods” when you start making your own favorite convenience foods. Click on here to find out about our informative resource Homemade Convenience Foods – and dig into over 200 recipes for handy convenience foods you can make at home.

Eliminate those prepackaged foods from your pantry, eat healthier and cheaper while still cooking fast. Order your copy today!

 

 

 

 

Oatmeal Cookie Mix in a Jar

I shared this particular recipe on my Facebook page a few days ago and it was a big hit. I thought I’d post it here as well to make it easier to save it for later. You can pin it right from this post, print it, or bookmark the page. It’s a great little gift that’s perfect for friends, teachers and the likes. One Facebook friend decided to make these for her grand-kids and ship them there since she can’t bake Christmas cookies with them this year. What a fun idea.

Before you ask… yes, you can make the cookies from the mix with either butter or egg. Either one works well.

The recipe is from the No Stress Gift Giving On A Budget eBook
http://www.hillbillyhousewife.com/ebooks/gift-giving.htm

 

Oatmeal Cookie Mix in a Jar
 
Ingredients
  • • 1 cup flour
  • • ½ cup brown sugar
  • • 1 tsp. cinnamon
  • • ¾ cup sugar
  • • ½ tsp. nutmeg
  • • 1 cup raisins or chocolate chips
  • • 1 tsp. baking soda
  • • ½ tsp. salt
  • • 2 cups old-fashioned oats
Instructions
  1. In a bowl, mix flour, cinnamon, nutmeg, baking soda and salt put to the side for the time being. Now, layer remaining ingredients in order given in a one quart wide-mouth canning jar. Pack down after each addition so everything fits. Add flour mixture on top.
  2. Instructions for tag: Pour the entire jar of cookie mix into large bowl. Mix until everything has been completely incorporated. Now, add 1½ sticks of butter or 2 eggs, slightly beaten & 1 tsp. vanilla. Use your hands to make sure everything has been blended in and then roll into 1” balls. Place 2 inches apart on greased baking sheets. Bake at 350 for 11-13 minutes.

Jar of Oatmeal Cookie Mix

Chicken Pot Pie

Good o’l fashioned chicken pot pie is always a favorite around here. And if you make it from scratch, it’s a very frugal meal. Get the cheapest cut of chicken you can and just cook it. I like getting a whole chicken, cook it in the crockpot and then use some of the meat for this dish.

For The Crust:

  • 2-1/4 cups flour, half wheat and half white is good
  • 1 teaspoon salt
  • 2/3 cup shortening
  • about 1/2 cup of tap water

For The Filling:

  • 4 cups cooked chopped chicken
  • 1 pound frozen mixed vegetables, or 2 – 15 oz cans, well drained

For The Gravy:

  • 1/4 cup margarine
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1/2 cup unbleached flour
  • 4 cups chicken bouillon (from bouillon cubes is fine)
  • 1/2 teaspoon pepper
  • 1/2 teaspoon poultry seasoning

Prepare the crust first. In a large bowl combine the flour and salt. Add the shortening, and mash it into the flour until it is crumbly. Add the water and stir to combine. Gather the particles up into a ball of dough. Roll the dough out between sheets of waxed paper, to make a large rectangle. Set aside.

Oil a 9 by 13-inch pan. In it arrange the chopped chicken and the mixed vegetables. Set this aside.

In a large saucepan melt the margarine. Add the onion and celery, and sauté it all around until the onion is tender and fragrant. Sprinkle the flour over top of the vegetables and stir it up nicely. Pour on the bouillon. Stir everything around to dissolve the flour in the bouillon. Add the pepper and poultry seasoning. Bring the gravy to a boil while you stir it frequently. Boil for a few minutes to blend the flavors.

Pour the hot gravy overtop of the chicken and vegetables in the pan. Stir it up a little, to get everything evenly moistened. Arrange the dough on top of the chicken and vegetables. It doesn’t have to touch the sides of the pan. If it is too large, then tuck under the edges a little, to accommodate the pan. If it is too small, don’t worry, just put it on top anyway. Using a sharp knife, score the dough into 8 or 12 servings. Poke each serving with a fork in the center. This makes it pretty and easy to serve.

Bake at 450° for 30 minutes. Serve hot with fruit gelatin and cucumbers. Makes 8 or 12 servings.

Easy Chicken Pot Pie

Spiced Oatmeal Raisin Cookies

I’m a big fan of oatmeal raisin cookies and make them throughout the year. Sometimes I leave the raisins out, sometimes I use chopped apple instead.

In December though, I take things to another level with these holiday spiced oatmeal cookies. The spices and nuts take this from a rather plain cookie to something really special… perfect to go with your coffee on Christmas morning.

The recipe is from the Christmas Cookies Kindle Cookbook.

Spiced Oatmeal Raisin Cookies
 
Ingredients
  • ½ cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 5 Tbsp milk
  • 2 cups flour
  • ¼ tsp salt
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground nutmeg
  • 1 cup old fashioned rolled oats
  • 1 cup raisins
  • ½ cup chopped nuts (optional)
Instructions
  1. Preheat oven to 350 degrees and lightly grease cookie sheets.
  2. Cream the shortening and sugar together until fluffy.
  3. With mixer running, add the eggs, vanilla, and milk; mix until well blended.
  4. In a separate bowl, sift together the flour, salt, baking soda, baking powder, cinnamon, cloves, and nutmeg.
  5. Slowly add these dry ingredients into the creamed mixture while the mixer is running on low; blend well.
  6. Remove the bowl from the mixer and stir in the remaining ingredients using a large spoon or rubber spatula.
  7. Drop teaspoon size piles on the cookie sheet, leaving room for spreading.
  8. Bake in preheated oven for 13 to 15 minutes or until lightly browned.
  9. Remove to a cooling rack.

 

Spiced Oatmeal Raisin Cookies

The Christmas Cookies Cookbook Christmas Cookies Cookbook on Kindle

Christmas time is upon us and there’s just something magical about this time of year that takes us back to when we were little.

One of my favorite things has always been to have everyone gathered together to make Christmas Cookies.

We made many different types of cookies to share with friends and family to celebrate the holidays. It’s one of my favorite memories and one I try to recreate every year.

This year, I wanted to share some beloved cookie recipes with you so you could build your own memories by spending quality time together as a family

 Order The Christmas Cookies Cookbook on Amazon. 

Easy French Toast Casserole

My daughter loves French toast, but I don’t like the fact that when I make it from scratch, everyone eats while I’m frying up the rest of the toast. This casserole version is the perfect solution. It’s also a lot less messy than making regular French toast.

The recipe is from the Breakfast Casseroles Kindle Cookbook

French Toast Casserole
 
Ingredients
  • 4 eggs
  • 1½ cups milk
  • ¼ cup white sugar
  • 5 cups cubed bread
  • 1 teaspoon cinnamon
  • 1 tablespoon softened margarine
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
Instructions
  1. Lightly butter a 8x8 inch baking pan while preheating oven to 350 degrees.
  2. Place the cubed bread in the bottom of the pan. In a large mixing bowl, mix together the eggs, milk, 2 tablespoons sugar, salt and vanilla. Pour it over the bread. Add a few dollops of margarine and let stand for 10 minutes.
  3. Take the remaining sugar (2 tablespoons) and mix it with the cinnamon and sprinkle over the top of the mixture in the baking dish. Bake for 40 to 45 minutes or until golden brown.

 

French Toast Casserole

 

For more delicious breakfast casserole recipes, get a copy of my bestselling Kindle cookbook. Inside you’ll find 35 recipes your family will love including:

Ham, Hash Brown and Cheese Breakfast Casserole
Sausage Breakfast Casserole
French Toast Breakfast Casserole
Sugar Free French Toast Breakfast Casserole
French Toast Breakfast Casserole – Syrup on the Bottom Version
Apples and Raisins French Toast Breakfast Casserole
Peach French Toast Breakfast Casserole
Sunday Morning Breakfast Casserole
Cheese Grits Breakfast Casserole
Spinach and Cheese Breakfast Casserole
All-in-One Breakfast Casserole

What a perfect way to start your morning. Get Breakfast Casseroles – 35 Recipes for Everyday & Special Occasions today.

Easy Homemade Fudge

We love fudge around here. In the summer we head down to a local gift shop to sample some of their fudge, but around Christmas time, we like to get out our pots and pans and make up big batches of homemade fudge to eat and share. The recipe blow makes a big 5 pound batch of delicious fudge. Cut it up, put it in a pretty cellophane bag and add a ribbon and you have a great little gift.

Of course homemade fudge is also a big hit at holiday parties and to be honest, I like a piece (or two or three) with my coffee in the morning. I hope you and your family will enjoy it as much as we have. (And if 5 pounds of fudge sound a little overwhelming, you can easily cut the recipe in half).

This recipe is from the “No Stress Gift Giving On A Budget” eBook
http://www.hillbillyhousewife.com/ebooks/gift-giving.htm

5.0 from 1 reviews
Easy Homemade Fudge
 
Ingredients
  • • 4½ c. sugar
  • • 1 lg. can evaporated milk
  • • ½ lb. butter
  • • 1½ bags chocolate chips
  • • 1 (7 oz.) jar marshmallow creme
  • • 1 tbsp. vanilla
  • • Nuts (opt.)
Instructions
  1. Place sugar and evaporated milk into a medium size pot and bring to a boil.
  2. Once milk comes to a boil add butter and boil for an additional 10 minutes. Remove pot from the heat and pour in chocolate chips and stir until they are all melted then add marshmallow crème, vanilla extract and nuts (optional). Mix well.
  3. Pour into a greased or sprayed pan and refrigerate. This recipe makes about five pounds.

Tip: All ingredients in this recipe are fairly inexpensive and the recipe will yield a lot. It makes a great gift for teachers, bus drivers, and anyone else you would like to send a little “Thank You!” to.

Homemade Fudge

Ready for more fun recipes and ideas to help make giving this season easier on you and your budget? Check out the “No Stress Gift Giving On A Budget” eBook

 

Stuffing Cakes With Turkey

Thanksgiving is over and we’re all starting to get a little tired of eating leftovers. It’s time to get creative and recombine ingredients to come up with something different and new. This year I started experimenting with stuffing cakes. Think of them as crab cakes with a Thanksgiving twist. Of course we’re keeping it frugal and using leftover turkey instead of crab.

Stuffing Cakes
 
Ingredients
  • 2 cups leftover stuffing
  • 2 cups chopped turkey
  • 1 cup chopped celery
  • ½ cup mayonnaise
  • ½ cup flour
  • 2 tbsp mustard
  • 1 egg
  • oil for frying
Instructions
  1. Mix all ingredients except the oil in a boil and mix until well blended. Shape the mixture into 8 patties and set aside.
  2. Heat oil in a large skillet over medium heat and cook the patties until they are golden brown on both sides. 5 minutes per side does the trick for me. Do not move them around any more than necessary and be gentle when you flip them over so they don't break.

I serve these with a side salad for lunch or dinner.

Stuffing Cakes with Turkey

Roasted Brussel Sprouts With Bacon

Ready for a fresh take on Holiday vegetables? Here’s a recent favorite. I’ve been cooking this all fall and look forward to a new addition to the Thanksgiving table this week. If you like brussel sprouts and bacon, this is a great recipe to try. The recipe is from “A Fresh Take On Thanksgiving“, my latest HBHW cookbook.

Roasted Brussel Sprouts With Bacon
 
Ingredients
  • 1 pound Brussels sprouts
  • 2 tablespoons olive oil
  • Kosher salt and pepper
  • 4 slices of bacon
Instructions
  1. Preheat your oven to 400F.
  2. Clean and trim your Brussels sprouts. Cut larger sprouts in half if needed. In a large bowl, toss the sprouts with olive oil, salt and pepper. Spread them out on a large baking sheet.
  3. Dice the uncooked bacon and sprinkle it over your sprouts.
  4. Bake the sprouts for 30 minutes or until they are tender and start to brown just a bit around the edges.

 

brussels sprouts with baconA Fresh Take On Thanksgivingfresh-thanksgiving-small

Ready for something a little different, a little fresher and a little lighter for Thanksgiving this year? You’ll find recipes including:

  • Cheesy Mashed Cauliflower
  • A Lighter Take On Stuffing
  • Roasted Brussel Sprouts with Bacon
  • Green Bean Casserole with Fresh Fried Onions
  • Creamy Cole Slaw
  • Turkey Gravy
  • Mushroom Gravy (gluten free and vegan)
  • Sage and Butternut Squash Soup
  • Thanksgiving Quiche – perfect for leftovers

Get your copy today at:

http://hillbillyhousewife.com/ebooks/freshtg.htm

Creamy Queso Dip

Since the last two recipes were so well received, I thought I’d share another one from the “My Best Dip Recipes” cookbook with you.

This one is always a big hit at potlucks and of course when you have a bunch of people over to watch the ballgame. It’s a delicious and flavorful cheese dip. Cheese, sausage, tomatoes and more cheese … what’s not to love.

Don’t tell anyone, but we’ve also had this for dinner. Yep… it’s that good.

By the way, if you’re not a big fan of cream of mushroom soup, feel free to substitute any other flavor or make your own “Cream of Anything Soup Mix“.

Queso Dip Recipe
 
Ingredients
  • 1 (32 oz.) package Velveeta Cheese, cubed
  • 1 lb. ground sausage
  • 1 (8 oz.) package cream cheese, cubed
  • 1 (10.75 oz.) cream of mushroom soup
  • 1 (10 oz.) can Rotel
Instructions
  1. Brown sausage, drain and set aside.
  2. Add cream cheese and Velveeta to a crock pot. Pour in the cream of mushroom soup and Rotel, stir. Turn the crock pot on low setting for an hour. Then add the sausage and continue cooking, stirring as needed, until all ingredients are well combined and creamy.
  3. Serve with tortilla chips.

 

Bowl of  queso dip and nachos

Ready for more delicious dip recipes? Take a look at the “My Best Dip Recipes” Kindle Cookbook for lots of yummy recipes including:My Best Dip Recipes

  • Artichoke and Spinach Dip
  • Bacon Cheeseburger Dip
  • Bacon Ranch Dip
  • Horseradish and Cheddar Spread
  • Cheesy Chili Dip
  • Creamy BLT Dip
  • Pumpkin Dip
  •  Queso Dip
  • Creamy Bell Pepper Dip
  • Cucumber Dill Dip
  • Shrimp Dip
  • Fruit Dip
  • Tuna Cheese Spread
  • White Pizza Dip

Creamy Pumpkin Dip Recipe

I love a nice pumpkin pie, but don’t always feel like baking. This dip is a quick yummy snack that gives you the same sweet pumpkin flavor without the oven.

It’s great served with fresh fruit or your favorite simple cookies. Perfect for the holidays when all you really want is a little bite of your favorite dessert. The recipes is from My Best Dip Recipes – A Cookbook Full of Dips and Spreads For Any Occasion.

Pumpkin Dip
 
Ingredients
  • 2 cans pumpkin pie mix
  • 1 (8 oz.) package of cream cheese
  • ½ cup sour cream
  • Slivered almonds, optional
Instructions
  1. Mix all ingredients together until well combined. Chill if desired.
  2. Serve with fresh fruit slices, vanilla wafers or gingersnaps for a sweet treat.

 

Pumpkin dip in small glass cups with bread crisps

Honey Mustard Dip Recipe

Since it’s Football season (and Friday), I thought I’d share one of my favorite recipes from the “My Best Dip Recipes” cookbook with y’all today.

This dip is great with cut up veggies, but to be honest, I love it with some fresh baked pretzels.

Or try making up a batch to use as a chicken dip, add to your hot dogs, or go all out and make some pretzel dogs. Yum!

Honey Mustard Dip
 
Ingredients
  • ¼ cup spicy brown mustard
  • ¼ cup honey
  • ½ cup mayonnaise
  • Salt and pepper, to taste
Instructions
  1. Whisk together mustard, honey and mayonnaise in a small bowl until well combined. Transfer to a covered bowl and refrigerate for 1 hour before serving.

 

 

Honey Mustard Dip and a Pretzel Dog

Ready for more delicious dip recipes? Take a look at the “My Best Dip Recipes” Kindle Cookbook for lots of yummy recipes including:My Best Dip Recipes

  • Artichoke and Spinach Dip
  • Bacon Cheeseburger Dip
  • Bacon Ranch Dip
  • Horseradish and Cheddar Spread
  • Cheesy Chili Dip
  • Creamy BLT Dip
  • Pumpkin Dip
  •  Queso Dip
  • Creamy Bell Pepper Dip
  • Cucumber Dill Dip
  • Shrimp Dip
  • Fruit Dip
  • Tuna Cheese Spread
  • White Pizza Dip

Candy Corn Pretzel Bites

I have a confession to make. I have a weakness for Candy Corn. I usually try to make it until at least October before giving in and buying a bag. This year I didn’t quite make it. The third time of coming across it at the grocery store had me tossing it in the cart. Of course I justified it by saying that I had to do some research and come up with some fun ideas for the first issue of Homemaker’s Hutch magazine…. but who am I kidding? I really just wanted candy corn.

A twist on the super easy-to-make Chocolate Pretzel Bites, these are perfect for a Halloween or Thanksgiving party. The recipe below is for 24 pretzel bites, but to be honest, I just grab a bag of pretzels, a bag of Hershey’s chocolate kisses and a bag of candy corn and work away until I run out of one of the ingredients. Of course there’s plenty of sampling going on while you assemble them … especially when children or husbands are involved :)

Candy Corn Pretzel Bites
 
Prep time
Cook time
Total time
 
Serves: 24
Ingredients
  • 24 small pretzels
  • 24 Hershey's Chocolate Kisses (unwrapped)
  • 24 pieces of candy corn
Instructions
  1. Arrange the pretzels on a non-stick cookie sheet. (For easy cleanup, use some parchment paper). Place a Hershey’s kiss in the middle of each pretzel. Put them in 175 F oven for about 2-4 minutes, or until the chocolate has softened, but not fully melted. Remove the cookie sheet from the oven and top with a candy corn and press down. Allow to cool and serve.

 

Candy Corn Pretzel Bites

Iced Pumpkin Spice Latte Recipe

As soon as September rolls around, I’m ready for fall and looking forward to one of my favorite fall treats – Pumpkin Spice Lattes. The problem is, I live in South Carolina and we still have temperatures in the 90s, making those PSL’s much less enjoyable.

Last year, I came across the idea of an iced pumpkin spice latte for the first time and I was hooked. Of course I had to play around with some ideas and come up with a recipe of my own. (Let’s face it, I can’t afford to head down to the local coffee shop once a day to pick one up there).

This is such a great lunch time treat or afternoon pick-me-up. My favorite time to fix it is right before I head out to pick my daughter up from school. I get to relax for a few minutes in the car pickup line, do a little knitting and sip on my drink.

Ready to give it a try? Here’s the recipe.  You can make your own pumpkin spice mix to use in this recipe or your favorite pumpkin pie one.

Iced Pumpkin Spice Latte
 
Ingredients
  • 1 cup of milk
  • 1 tbsp pumpkin puree
  • 1 tbsp honey, sugar or low calorie sweetener to taste
  • 1 tbsp vanilla extract
  • ¼ tsp pumpkin spice mix
  • ½ cup of strong coffee
  • Ice
  • Whipped Cream (optional)
  • Dash of pumpkin spice mix (optional)
Instructions
  1. Brew your coffee and allow it to cool. You can use one or two shots of espresson instead of coffee if you like.
  2. Heat the milk, pumpkin puree and honey or sugar in a small saucepan until everything is well blended.
  3. Add the vanilla and pumpkin spice and stir until well combined. Allow this mixture to cool a bit as well.
  4. Fill a large glass with ice. Pour the coffee in and top with the milk mixture.
  5. Add a bit of whipped cream and a sprinkle of pumpkin pie spice mix if desired.

 

Iced pumpkin spice latte with whip cream on top

If it’s already plenty cold where you’re at, I have a hot pumpkin spice latte recipe as well.

 

Make Your Own Pumpkin Spice Latte

Last fall I got addicted to all things pumpkin spice, particularly Pumpkin Spice Lattes. I don’t have to tell you that these tasty drinks can eat quite a whole in your purse if you head out and order them at your local coffee place.

Add to that the fact that I’m eating clean and try to stay away from refined sugar and dairy. But with chatter all around about these tasty coffee concoctions, I wanted my PSL fix.

Let’s start with a basic recipe that creates a very tasty latte. Of course I’m using my own pumpkin spice mix that I shared with you a few days ago. Below the recipe I give you variations that include a sugar-free and dairy-free options.

What I love best about this recipe is the fact that it includes actual pumpkin. You can use either canned or freshly cooked pumpkin puree. You can also roast a whole pumpkin, process the flesh into puree and then freeze it in ice cube trays. When you’re ready for a Pumpkin Spice Latte or a pumpkin flavored hot chocolate, just thaw a cube and use. Yum!

Note - Since I’m the only PSL enthusiast in my house, the recipe is for 1 latte. You can easily double, triple or quadruple the recipe if you need to make more than one :)

Homemade Pumpkin Spice Latte
 
Ingredients
  • 1 large tbsp pumpkin puree
  • ¼ tsp pumpkin spice mix
  • 1 tsp vanilla extract
  • 1 tbsp sugar*
  • 1 cup milk *
  • 1 small cup of strong coffee (or a shot of espresso)
  • whipped cream (optional)
  • cinnamon or pumpkin spice mix or cocoa powder for dusting on top
Instructions
  1. Combine the first 5 ingredients in a small saucepan and whisk together. Heat until the mixture is hot and bubbly.
  2. Pour the hot coffee or espresso into a large mug. Add the pumpkin milk mixture. Top with either the foamy part of the milk or some whipped cream.
  3. Finish with a dusting of spice or cocoa and enjoy.

 

Cup of Homemade Pumpkin Spice Latte* Variations

As promised, I have some variations for you. Feel free to mix and match depending on your own preference and dietary restrictions.

Sugar Free Version

Replace the sugar with a sweetener of your choice. For a natural sugar substitute use honey, maple syrup or stevia. Stevia is my preferred low calorie sweetener, but this will also work with splenda and the likes.  When using honey or maple syrup add 1 tbsp to replace the sugar. With low calorie sweeteners, leave out the sugar and add the sweetener to the finished latte to taste.

Dairy Free Version

Replace the milk with an equal amount of coconut milk, almond milk, soy milk or rice milk. My personal favorite is coconut milk. It makes for a nice thick latte.

Paleo Version

Use honey or maple syrup as your sweetener instead of sugar. Replace the milk with coconut or almond milk.