Sweet, spiced espresso and cream without the lectins! Technically this is a crema because we use cream, not milk. This popular coffee is better than Starbucks!
Starbucks does it every year. They add their pumpkin spice latte to the seasonal drink menu. But did you they also add sugar and inflammatory ingredients? A 16 fluid ounce cup of this popular coffee has 50 grams of sugar, according to Starbucks' website. It also contains pumpkin puree, non-organic cow's milk, and sulfites which can cause inflammatory flare ups for some of us.
Let's make it LFG! We'll still use cow dairy, but instead of milk, we'll use organic heavy cream. No lectins, no RoundUp and all the creamy goodness. Technically, this drink is an espresso crema, not a cafe latte. But who cares! In my opinion, crema is much more decadent!
For the pumpkin spice flavor? We'll get all that pumpkin pie taste with a blend of spices — let's skip the pumpkin puree altogether.
For this delicious famous coffee knockoff, we're also going to use a technique called aerating to get lots of air bubbles and flavor into our espresso crema.
Now it may seem like a big to do over a stupid trendy coffee drink. But I feel taking the time and attention to make something special for yourself is really important. You deserve a fancy coffee drink once in a while. And when you make it yourself, you know it's lectin free. So make the time for a pretty morning or afternoon coffee treat.
Ready? Let's make LFG Pumpkin Spice Espresso Crema!
LFG Pumpkin Spice Espresso Crema
2 Lungo Shots of Espresso (4 oz)
3 T Organic Heavy Cream
1/4 t Ground Cinnamon
1/8 t Ground Clove
1/8 t Ground Ginger
6 Drops Vanilla Stevia
1/4 C Organic Heavy Cream (whipped)
Grated Fresh Clove (for garnish)
Step 1: Whip the Cream
Having the whipped cream ready to pipe on top is always a good idea because your coffee won't get cold while your busy whipping cream. Just pour 1/4 cup heavy cream into a glass bowl and whisk by hand or with an electric mixer until it holds stiff peaks. Spoon it into a piping bag with star attachment if you want extra fancy cream on top. Otherwise just set it aside and dollop it on with a spoon later.
Step 2: Make the Espresso
A lungo shot of espresso is a "long" shot that's made with a little more water-to-coffee ratio than typical espresso. I have two ways of making lungo at home. A Nespresso machine has lungo pods that are very convenient. Just make sure you get a good, dark lungo pod for this drink because my recipe calls for long shots and adding cream. I also love my Vev Vigano Italian stovetop espresso pot. It's the real deal, not one of those cheap aluminum jobs. It's stainless steel and really pretty. Sometimes I just set it on the stove and use it for decoration. To make lungo with this pot, fill bottom with water up to the safety valve. Next, fill the basket with espresso grounds, but don't pack it. Screw the top vessel on tight. Bring it to a boil and turn off when the top is filled with espresso. If you don't have a way to make espresso, just use really strong coffee. But I recommend espresso for the real deal. Measure 4 oz of espresso into a latte glass for this drink.
Here are the Italian pot and the Nespresso machine I have at home. They're available on Amazon if you want to check them out.
Step 3: Aerate in Cream and Spices
Now here's the fun part. Add heavy cream (not whipped), vanilla stevia, and spices to the glass. Pour the coffee, cream and spice mixture into another glass, and as you pour, stretch the stream as tall and thin as you can get it without spilling. This is a technique known as aerating and it gives coffee wonderful airiness and full flavor. You can (and should) also aerate your wine.
Step 4: Top with Whipped Cream and Grated Spice
For the final touch, pipe or dollop the whipped cream on top. And with a fine grater, grate some whole clove (or more ground clove) on top of the whipped cream.
Have this LFG pumpkin spice latte with a pistachio croissant that's light, airy, crispy and chewy in one miraculous bite. It's made with my LFG sourdough puff pastry. The recipe is in my e-cookbook, LFG Sourdough Rising! Download it today.