Mmmm fall... I don't normally drink coffee (team tea all the way), but I make an exception every fall for this wonderful pumpkin spice latte. Every weekend the husband and I whip them up and the whole apartment smells like something out of a Charlie Brown holiday special. Seriously wonderful (I posted the recipe below, so you can make your own this weekend).
In Blog-world this week, there were two big topics: Penguin-Random House merger and NaNoWriMo
In Penguin-Random House news, Nathan Bransford, Kate Testerman, and Kristin Nelson all had opinions on what this will mean for publishing, and Mashable put together a good article covering the details of the merger
For those in Hurricane Sandy's path, Galleycat offered some tips on how to dry out waterlogged books
Some final Halloween posts!: Via Jezebel, The Atlantic discussed how America buries its famous writers, and Galleycat put together a list of free spooky ebooks for Halloween
S. Jae-Jones, an editorial assistant at St. Martin's Press, explained what to expect when a book goes to auction
Have you seen Argo? Go see Argo. At Tor, Steven Padnick talked about Argo and the power of storytelling
So much NaNoWriMo! Here are some great guides to get you started from Nathan Bransford and GalleyCat
PUMPKIN SPICE LATTE
(recipe from The Kitchn)
Makes 1 to 2 servings
2 cups milk
2 tablespoons canned pumpkin OR 1 teaspoon Torani Pumpkin Spice Syrup (your choice)
1 to 2 tablespoons sugar or sugar substitute
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice, plus more to garnish
1 to 2 shots espresso, about 1/4 cup of espresso or 1/2 cup of strong brewed coffee
Whipped cream, to garnish
In a saucepan whisk together milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don't have a blender, don't worry about it — just whisk the mixture really well with a wire whisk.
Pour into a large mug or two mugs. Add the espresso on top.
Top with whipped cream, if desired, and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.
2 cups milk
2 tablespoons canned pumpkin OR 1 teaspoon Torani Pumpkin Spice Syrup (your choice)
1 to 2 tablespoons sugar or sugar substitute
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice, plus more to garnish
1 to 2 shots espresso, about 1/4 cup of espresso or 1/2 cup of strong brewed coffee
Whipped cream, to garnish
In a saucepan whisk together milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don't have a blender, don't worry about it — just whisk the mixture really well with a wire whisk.
Pour into a large mug or two mugs. Add the espresso on top.
Top with whipped cream, if desired, and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.
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