Put them in a good mood. Suggest they open that canned pumpkin not just to soothe what ails your fall allergy belly, but also to sip on on a punkin latte. It seems to put them in a good mood. They give belly rubs while sipping. Type As HAVE to do something while sipping....
Original Recipe Yield 1 serving
Ingredients
2 tablespoons canned pumpkin puree
1 teaspoon vanilla extract
2 tablespoons white sugar
1 cup milk
1/4 teaspoon pumpkin pie spice
1 (1.5 fluid ounce) jigger brewed espresso
Directions
Brew your espresso. Meanwhile, in a small saucepan, whisk together the pumpkin, vanilla, sugar, pumpkin pie spice and milk. Warm over medium heat, whisking constantly, until hot and frothy. Do not bring to a boil. Pour the espresso into a mug and pour the pumpkin spiced milk over it.
Store your extra punkin in an ice cube tray in the freezer. Use as needed.
'vie
Vie on 2 - I love you. This is simply the BEST IDEA I HAVE EVER HEARD! And I even have pumpkin left over from our pumpkin & tuna treats. Jackpot.
ReplyDeleteWoof! Woof1 Oh my my LOVE this. Lots of Golden Thanks for sharing. Happy Tasty Tuesday. Lots of Golden Woofs, Sugar
ReplyDeleteyum, yum
ReplyDeleteBenny & Lily