Dreaming of pumpkin spice? Enjoy the flavour this summer with a new twist
When we think of pumpkin spice, we often think of fall temperatures and a popular latte from our favourite coffee shops, but I think we can challenge the perceptions to suit our summer weather.
Pumpkin spice is an American blend of spices including cinnamon, cloves, ginger, and nutmeg and bears close ties to the British “mixed spice.” It’s a blend of what is known as “warm spices” that make dishes taste richer and are often associated with comfort food; think apple pie, curries, and steamed puddings.
The first appearance of pumpkin spice was seen in a cake recipe in the mid-1930s, and the official packaging of pumpkin spice hit the shelves in the 1950s.
When the popular coffee shop chain Starbucks debuted the pumpkin spice latte in 2003, the spice blend became the flavour sensation that changed the way the spice was viewed. As recordbreaking sales came with the overwhelming popularity of the very sweet caffeinated beverage for the chain, other companies rushed to meet the demand of the flavour profile.
If you’re dreaming about pumpkin spice already, you're not alone. Google searches for the flavour start climbing in late July, and last year, Starbucks brought its pumpkin spice lattes back in late August, almost a month before the start of fall.
Now while we think of the spice blend as something strictly for the autumn, I think we can have fun with the warmness of our weather and the inherent warmth of the spice to be utilized in recipes that are suitable outside of the colder seasons. My pumpkin spice latte milkshake contains pumpkin puree, coffee ice cream and, of course, a healthy dash of the spice, but if you want to make it happy hour-friendly, coffee flavoured liqueur would be find itself at home in this slushy drink.
Pumpkin spice pancakes are perfect for brunch at any time of the year and would work well with a side of bacon that gets finished with a flurry of pumpkin spice as well.
PUMPKIN SPICE LATTE MILKSHAKES
Makes one shake
2 c. coffee ice cream
1/2 cup milk
1/4 cup pumpkin purée
1/2 tsp pumpkin spice
1 tsp vanilla extract Caramel, for serving
Whipped cream, for serving
Combine ice cream, milk, pumpkin puree, pumpkin spice, and vanilla in a blender. Blend until smooth.
Drizzle the inside of a pint glass (or another tall glass) with caramel. Pour milkshake into the glass, then top with whipped cream and more caramel. Garnish with a cinnamon stick, if desired.
PUMPKIN SPICE PANCAKES
Serves eight
1 1/4 cup all-purpose flour
2 Tbsp brown sugar
2 tsp. baking powder
1/4 tsp salt
1 1/2 tsp pumpkin spice
1 cup milk
1/2 cup pumpkin puree
1 large egg
2 Tbsp vegetable oil or melted butter
In a large mixing bowl, whisk together flour, brown sugar, baking powder, salt, and pumpkin spice. Set aside.
In another bowl or liquid measuring cup, whisk milk, pumpkin, egg and vegetable oil together.
Combine wet ingredients to the dry ingredients; do not overmix.
Heat your skillet to medium. Once it is heated, spray with cooking spray and add 1/3 cup batter to the center of the pan.
Once bubbles form at the surface of the pancake, flip over carefully with a spatula. And let the other side turn golden brown a couple of minutes more.
Repeat with the rest of the batter greasing when needed.
Go online: See a video of Chef Ilona Daniel preparing her pumpkin spice milkshake at SaltWire.com
Chef Ilona Daniel’s food column, Hearth Keeper, runs each month. She welcomes comments from readers by email at chef. ilona.daniel@gmail.com or on Twitter at @chef_ilona.