Here’s how to make a killer pumpkin spice latte at home

It’s fall, y’all, and fall fruits and vegetables add rich flavors and aromatic spices to meals, drinks and desserts.

Apples, pumpkins, acorn and butternut squashes make for hearty and satisfying meals.

Whether in a dessert or drink, main dish or soup, pumpkin brings a richness and earthiness to the table. Pumpkin soup is made with spices that also are found in pumpkin pie. However, it is prepared, pumpkin needs spices and herbs to bring out its flavor.

On the other hand, apples can be enjoyed out of hand, no prep required. However, apples and spices are mighty nice. Baked apples with cinnamon and brown sugar or maple syrup make for an easy, not so heavy dessert. Apple slices caramelized in a skillet are a good side dish for pork or chicken.

Pork chops cooked with sliced apples, a bit of spicy mustard and maple syrup can be whipped up in 30 to 40 minutes for dinner. Add a side of veggies or rice, and again, it is mighty nice.

Fall squash and pumpkins can be found at Coast supermarkets and farmers’ markets. The fresh produce stacked at the farmers’ markets is so colorful and makes one want to buy the veggies.

Fall apples are another treat. There are a variety of flavors that work well with different dishes. For a tart, yet sweet apple, Granny Smith cannot be beaten. Pink Lady, Honeycrisp and Galas are sweet treats and can be used in desserts or main dishes. Delicious apples make apple desserts delicious. Eaten out of hand, Delicious apples can be a bit mealy.

Instead of the usual baked apples, why not try apple pie baked apples that are topped with pie crust? Martha Stewart has a good recipe.

Who says pumpkin spice lattes must come from a store? Try making the tasty beverage at home, where you can control the sugar and fat content.

Next week, look for main dishes with fall’s best.

Apple pie baked apples

1 Granny Smith apple

8 Honeycrisp apples (or other crisp apples)

4 tablespoons brown sugar, divided

1 tablespoon granulated sugar

1/2 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoon lemon juice

1/2 cup old-fashioned rolled oats

1/4 cup chopped pecans

1 tablespoon all-purpose flour

2 tablespoons unsalted butter, cut into pieces

1 batch of homemade pie crust or store-bought pie dough chilled

1 egg

Turbinado sugar for sprinkling.

Cut the Granny Smith apple and 1 Honeycrisp apple into a small dice (about 2 1/2 cups) and place in a medium-sized bowl. Add 3 tablespoons brown sugar, granulated sugar, salt, cinnamon and nutmeg, stir to combine. Stir in lemon juice.

In a small bowl, combine oats, pecans, remaining tablespoon brown sugar and flour. Add the pieces of butter and incorporate them with your hands until a crumble forms. Gently fold the crumble into the apple mixture until just incorporated.

Slice off the very tops of the remaining 7 Honeycrisp apples and using a melon baller or spoon and paring knife, hollow out the insides of the apples, being sure to remove the core and seeds. Using the very tip of the paring knife, cut a horizontal slit around the circumference of the apple, just barely piercing the skin, being careful not to slice through the apple’s wall (this acts as a steam vent for the apples while baking). Divide the apple filling evenly amongst the apples.

Preheat the oven to 375 degrees. Remove the pie crust from the refrigerator and cut into small strips (just longer than the width of each apple). Weave the strips into a lattice patten atop each apple. Place the apples in a baking dish.

Whisk the egg in a small bowl and brush the egg wash onto each apple’s lattice. Sprinkle with turbinado sugar. Pour 1 inch of water into the baking dish, then cover the dish with foil, ensuring the foil is not touching the tops of the apples. Bake for 20 minutes. Remove the foil and bake an additional 20-25 minutes, until the crust is golden brown and the apples have softened. Makes 7 apples. – From www.realsimple.com/

Pumpkin spice latte

For the pumpkin spice syrup:

1/4 cup packed light brown sugar

5 whole cloves

3 allspice berries

3 cardamon pods, cracked

2 slices fresh ginger

1 cinnamon stick

1/2 teaspoon pure vanilla extract

Pinch ground black pepper

For pumpkin spice latte:

1 cup whole milk warmed

1 1/2 tablespoons of your pumpkin spice syrup

2 ounces espresso or very strong coffee

Whipped cream and ground cinnamon, for serving, optional

For the pumpkin pie spice syrup: Combine the brown sugar, cloves, allspice, cardamon, ginger, cinnamon, vanilla, pepper and 1/4 cup water in small pot. Bring to boil over high heat.

Remove from heat and stir until the sugar is dissolved; let cool. Refrigerate in an airtight container for up to 2 months.

For the latte: Combine the milk and pumpkin spice syrup in a blender. Blend until froth, 20 to 30 seconds. Combine the frothed milk and coffee in a mug. Top with whipped cream and cinnamon. – www.realsimple.com/

Andrea Yeager can be reached at ayeager51@cableone.net/ and Cooks Exchange, 205 DeBuys Road, Biloxi, MS 39535-4567.

This story was originally published September 27, 2020 at 12:00 AM.