This organic spice blend will bring a holiday festivity and warmth to whatever you put it in. Add it to muffins or pies, if you like. Or, if you fancy, make your own pumpkin spice latte mix with this spice.
Spiced Ginger Oatcakes
275 grams oats, ground coarsely
¼ teaspoon salt
2 tablespoons honey
100 grams butter, melted
thumb-sized piece of ginger, grated
1 teaspoon pie spice
scant 1/3 cup boiling water
Toast oats 10-15 minutes. Cool slightly and toss with salt. In a sauce pan, gently heat butter, honey, and ginger. Add mixture to oats, then add the water. The dough will be messy. Add a little more water if necessary to make dough cohere.
Roll out to a scant ¼” in circles. Cut into pie slice shaped pieces. Bake 25 minutes, turning partway through if possible.
For each cup of Pumpkin Spice Latte:
1/4-1/3 teaspoons of The Kitchen Imp's pumpkin pie spice
1/4 cup cream or half & half
3/4 cup milk
1 tablespoon pureed pumpkin
1-2 teaspoons of sugar
one shot of espresso or 1/2 cup very strong coffee
Add the spices, sugar, and pumpkin to a saucepan and heat. Stir for a few minutes before you add the milk and cream. When the mixture is just steaming, turn it off and add to your coffee. Make your first a tester. You may decide you want more spice or more sugar. You may decide to add some vanilla (this is a great place for The Kitchen Imp's vanilla sugar). Play with it to see what your favorite version is.
**Prepare ahead trick: Take a half cup of pumpkin puree, 2-2/12teaspoons of pumpkin pie spice, and 2 tablespoons + two teaspoons of sugar (or 1/4 cup plus 4 teaspoons, if you like your PSLs sweeter). Cook in a saucepan over medium heat, stirring constantly, until it barely begins to bubble. Remove from heat and let cool. Add by very slightly heaping tablespoons to the ice trays and freeze so you can use them individually when you want them.