Further to my last entry, looking at those recipes I linked left me feeling vaguely dissatisfied, because to my mind, anything claiming to be a "pumpkin spice cappuccino" ought to include copious amounts of at least two things: pumpkin and coffee. As it's a cappuccino, some sort of milk or cream froth must be involved as well.
Therefore, since I'm impatient, I messed about in my kitchen this morning and came up with my own recipe, which turned out quite good. If you've got 15-20 minutes and all the ingredients at hand, give it a whirl! This recipe may be scaled directly up or down as needed.
TIME REQUIRED: 15-20 minutes, approximately. Probably less each time you make it.
INGREDIENTS:
* 1 c. canned solid-pack pumpkin (not pumpkin pie filling, which will likely be right next to it in your local grocery store. theoretically, one could purchase the pie filling and omit the canned pumpkin and the spices mentioned below and save oneself some time, though. If you do this, please let me know how it turns out; I may try it some time!)
* 6 c. of your favourite coffee, freshly brewed and at the strength you prefer it.
* 1 c. cream or whole milk. (Use whatever thickness of cream you'd prefer; I wouldn't think this would work very well with any milk less fatty than whole, however.)
* 2 tbsp. ground cinnamon
* 1.5 tsp. ground cloves
* 1/2 tsp. ground ginger
* 1 tbsp. ground nutmeg
* 1/3 c. brown sugar
* 1/3 c. sugar
In a blender (make sure your blender is big enough to do this without making a mess first, or else do this recipe in sections to avoid a really huge mess), combine the cream (or milk), pumpkin, and spices. Mix thoroughly; pour coffee into blender. Mix thoroughly again; add sugars and mix until sugars are thoroughly dissolved. Continue to process until frothy. If necessary, reheat to desired warmth.
If you wish, adjust the spices/sugar to your taste. Enjoy; you may wish to sprinkle more cinnamon on top of each mug as you serve it. This recipe serves as many as you feel like sharing with.