This copycat Starbucks pumpkin spice latte recipe is ready in six minutes, which makes it quicker than most visits to Starbucks.

Ingredients

2 cups whole milk

½ tablespoon pumpkin spice powder

5 tablespoons superfine sugar

½ tablespoon instant coffee granules

½ teaspoon vanilla extract

4 tablespoons pumpkin puree

Optional Ingredients

Whipped cream, for topping

Directions

Place a saucepan on the stovetop and add the whole milk, pumpkin spice powder, superfine sugar, instant coffee granules, vanilla extract, and pumpkin puree.

Turn the stovetop dial to medium and heat for 5 minutes.

Stir the contents of the saucepan with a whisk to ensure that all of the ingredients have dissolved.

Pour the latte into two glasses, top them with whipped cream, and sprinkle on some pumpkin spice powder to finish.

Serve and enjoy.

Nutrition

Calories per Serving 286 | Total Fat 8.2 g | Saturated Fat 4.7 g | Trans Fat 0.0 | Cholesterol 24.4 mg | Total Carbohydrates 45.9 g | Dietary Fiber 1.1 g | Total Sugars 43.5 g | Sodium 107.9 mg |  Protein 8.2 g|

-From: https://www.mashed.com/597941/copycat-starbucks-pumpkin-spice-latte-recipe/

Get cozy with Xocolatl, an authentic Oaxaca Mexican hot chocolate made with real chocolate. It's the ultimate comforting treat! Day Of The Dead-Dia De Los Muertos

Equipment

saucepan

molinillo, an immersion blender, or a whisk

Ingredients

2 cups milk

4 ounces bittersweet chocolate such as Ghirardelli 

½ teaspoon ground cinnamon

1 teaspoon vanilla extract

4 tablespoons almond meal  or finely ground almonds

2 tablespoons  sugar  more or less to taste

Instructions

In a saucepan over medium-high heat, add milk, cinnamon, vanilla extract, and sugar - heat until simmering, but don't let the milk boil.

Lower the heat, add the almond meal and chopped chocolate, and whisk gently until the chocolate is completely melted and blended. Give it a taste to check for sweetness and spiciness.

For a smooth and frothy consistency, blend the mixture with a molinillo, a whisk, or an immersion blender.

Pour the Xocolatl directly into mugs. Serve hot (*scroll up to see my serving suggestions).

Notes

Chop your chocolate finely so that it melts evenly.

 If you're using milk chocolate, avoid sugar, as the result will be too sweet.

 If your drink is too sweet, add a pinch of salt to cut the sweetness.

 Don't substitute ground cinnamon for cinnamon sticks because the drink isn't simmered long enough for the sticks to release their flavor. Use the sticks as garnish and for stirring.

For a quick version, use Mexican chocolate disks, like Ibarra, Abuelita, or Mayordomo.

If you're using chocolate disks, you will only need milk or water - it already contains all the other ingredients - but what's the fun in that?

You don't have to froth Xocolatl, but it's traditionally done using molinillo (*scroll up for directions on how to use it). You can also froth it with an immersion blender, frother wand, or a whisk.

Storage:

Store leftovers refrigerated in an airtight container for up up 4 days.

Reheat in a saucepan over medium heat until steaming but not boiling, or in a microwave.

Nutrition

Calories: 618kcal | Carbohydrates: 59g | Protein: 14g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 33mg | Sodium: 99mg | Potassium: 693mg | Fiber: 6g | Sugar: 48g | Vitamin A: 425IU | Vitamin C: 0.02mg | Calcium: 370mg | Iron: 4mg

Author: Jas

-From: https://www.all-thats-jas.com/oaxacan-hot-chocolate/

Mexican Hot Chocolate History:

Chocolate has a long historical connection to the dead in Mexico. The Mayans used it to help escort people into the afterlife. When you offered chocolate to the dead, the Mayans thought it would travel with the soul and usher in rebirth. Not only was it believed to provide a link from the living world to the afterlife, but it was enjoyed by mourners of the deceased (via Huff Post).

According to Huff Post, families may leave Mexican hot chocolate out for children for Día de los Angelitos (Day of the Little Angels), which takes place the day before Día de los Muertos. Then, they will drink it again on the Day of the Dead to honor their adult loved ones. Drinking Mexican hot chocolate is especially customary as a part of the evening watch at the cemetery. Some people even pour hot chocolate into the graves.

While Mexican hot chocolate is popular throughout cooler months of the year, it's especially prominent during holiday celebrations like the Day of the Dead. The difference between Mexican hot chocolate and the hot chocolate we drink in the U.S. relates to the type of chocolate in it (often Mexican chocolate) and the addition of spices like cinnamon, nutmeg, and cayenne pepper (via Big 7 Travel).

Read More: https://www.mashed.com/1074703/traditional-foods-to-try-for-day-of-the-dead/

These Key Lime Pie Bars are sweet and tart and totally irresistible! Made with the perfect graham cracker crust, a creamy, zesty filling, and a dusting of powdered sugar & lime zest, they’re the perfect cool and refreshing dessert for summer.

Ingredients

Graham Cracker Crust

1½ cups graham cracker crumbs

6 tablespoons salted butter melted

⅓ cup granulated sugar

Key Lime Filling

14 ounces sweetened condensed milk 1 can

5 egg yolks

½ cup key lime juice

2 tablespoons key lime zest

Topping

powdered sugar optional

2 tablespoons key lime and/or lemon zest optional

Instructions

Graham Cracker Crust

Preheat oven to 375°F.

Spray an 8-inch or 9-inch square pan with cooking spray and line with parchment paper.

Combine graham cracker crumbs, butter, and sugar in a small bowl and stir until combined.

1½ cups graham cracker crumbs,6 tablespoons salted butter,⅓ cup granulated sugar

Press the graham cracker crumb mixture into the bottom of the prepared pan and press down firmly. Use the bottom of a measuring cup to really pack it in.

Bake the graham cracker crust for 7 minutes. Remove from the oven and let cool.

Key Lime Filling

Preheat the oven to 350°F.

Whisk the sweetened condensed milk, egg yolks, lime juice and zest together in a medium bowl.

14 ounces sweetened condensed milk,5 egg yolks,½ cup key lime juice,2 tablespoons key lime zest

Pour over cooled crust and bake for 25 minutes. Let the bars chill before serving.

Dust with powdered sugar and sprinkle with additional zest if desired. Cut into bars, serve and enjoy!

powdered sugar,2 tablespoons key lime and/or lemon zest

Storage Information Notes

Refrigeration: Wrap the bars tightly with plastic wrap, or store them in an airtight container, in the refrigerator for up to seven days. 

Freezing: The bars can be frozen for up to two months in an airtight, freezer-safe ziplock bag. Thaw overnight in the refrigerator before serving.

Nutrition

Calories: 187kcal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 81mg | Sodium: 124mg | Potassium: 121mg | Fiber: 1g | Sugar: 20g | Vitamin A: 285IU | Vitamin C: 2.9mg | Calcium: 86mg | Iron: 0.5mg

Author: Trish - Mom On Timeout

-From: https://www.momontimeout.com/irresistible-key-lime-pie-bars/

The Best Key Lime Pie recipe EVER! Tart and sweet and incredibly easy, this Key Lime Pie is sure to be a family favorite! A delicious graham cracker crust filled to the brim with an incredibly creamy filling that is just so quick to make! You won’t be able to stop at just one slice!  If you are in a hurry, and I mean, a BIG HURRY, I would perhaps allow you to use a store bought pie crust and a can of whipped cream. This pie would still be heavenly. No doubt. (Edited to add: I made the crust in the video but as we were running out of time, I used a can of whipped cream in the video below. Works in a pinch!)

Ingredients

Graham cracker crust

1 1/2 cups graham cracker crumbs

1/3 cup granulated sugar

6 tbsp butter melted

Key Lime Filling

28 oz sweetened condensed milk

1/2 cup light sour cream

3/4 cup key lime juice

zest from 2 regular limes or 4 key limes

Whipped Cream Topping

1 cup heavy whipping cream

1/2 cup powdered sugar

1 tsp vanilla extract

Instructions

Graham cracker crust

Preheat oven to 375F.

Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into an 8" - 9.5" pie pan. Bake for 7 minutes. Cool for at least 30 minutes.

Key Lime Filling

Preheat oven to 350F

Whisk together sweetened condensed milk, sour cream, lime juice, and lime zest in a medium bowl. Pour into prepared graham cracker crust and bake for 10 minutes.

Let pie cool slightly before chilling. Chill for at least 3 hours.

Whipped Cream Topping

Beat heavy cream and sugar together in a mixer until stiff peaks form. Beat in vanilla. Spread or pipe the whipped cream on top of the cooled pie. Top with additional lime zest if desired.

Nutrition

Calories: 517kcal | Carbohydrates: 66g | Protein: 8g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 81mg | Sodium: 262mg | Potassium: 359mg | Sugar: 58g | Vitamin A: 810IU | Vitamin C: 2.3mg | Calcium: 269mg | Iron: 0.7mg

Prep Time10 minutes | Cook Time17 minutes | Total Time27 minutes | Servings10 servings

AuthorTrish - Mom On Timeout

-From: https://www.momontimeout.com/best-key-lime-pie-recipe/

Creamy vanilla yogurt, ripe berries, and crunchy granola clusters are layered in an easy, grab-and-go jar.

Serves: 4, Makes: 4, Prep Time: 8 minutes to 10 minutes

Ingredients

2 cups vanilla regular or Greek whole-milk or reduced-fat yogurt, divided

2 cups store-bought or homemade granola, divided

2 cups fresh fruit, such as blueberries, raspberries, blackberries, or sliced strawberries, divided

Honey or maple syrup (optional)

A bowl of creamy yogurt topped with crunchy granola and fresh fruit is a morning staple, but lately I’ve been ditching the bowl and building my breakfast for on-the-go eating. In this easy recipe, creamy vanilla yogurt, ripe berries, and crunchy granola clusters are layered parfait-style in glass jars or cups, ensuring every bite is brimming with flavor, color, and texture. Here’s how to make a simple fruit and yogurt parfait.

Why You’ll Love It: 

It’s the easiest breakfast, dessert, or snack. A yogurt parfait is an incredibly easy breakfast (or dessert!) made by alternating layers of yogurt, granola, and fruit in a jar or cup.

You can customize it any way you like. Use your choice of yogurt, store-bought or homemade granola, and any combination of fresh fruit for your parfaits.

Key Ingredients in Yogurt Parfaits

Yogurt: I recommend starting with creamy vanilla yogurt when building these striated snacks, but the style (Greek or regular) and fat percentage are up to you.

Granola: Both store-bought and homemade granola work well in a yogurt parfait. Choose one that has a good mix of bigger clusters and smaller crumbles so that there are sweet and crunchy oats in every bite.

Fruit: You can use any combination of fresh fruit, such as blueberries, raspberries, blackberries, or sliced strawberries.

Honey or maple syrup (optional): A drizzle of honey or maple syrup can be added as a finishing touch.

How to Make Yogurt Parfaits

Build the parfaits in jars or glasses. Spoon yogurt into the bottom of each one. Top each with some granola and fruit. Repeat layering the remaining yogurt, granola, and fruit. Drizzle with honey or maple syrup, if desired.

What’s the Best Yogurt for Parfaits?

Greek vs. regular: Greek yogurt is thicker than regular yogurt, which helps create clean lines between parfait layers. Since it has less moisture, Greek yogurt also won’t soften granola as quickly as regular yogurt if you’re making the jars in advance.

Full-fat vs. reduced fat: Whole-milk yogurts are usually more filling, so use that variety if you’re looking for a breakfast that will keep you full until lunchtime.

Helpful Tips

Meal prep. Planning to meal prep the parfaits? Use granola with big clusters, as it will take longer for the moisture from the fruit and yogurt to seep in and soften it.

Add-ins. Dried fruit and nuts adds an extra layer of texture and flavor without adding more to your prep time.

Build the parfaits in 4 (12- to 16-ounce) jars or glasses: Spoon 1/4 cup vanilla yogurt into the bottom of each one. Top each with 1/4 cup of the granola and 1/4 cup of the fruit. Repeat layering the remaining yogurt, granola, and fruit. Drizzle the top of each with honey or maple syrup, if desired.

Recipe Notes

Make ahead: The parfaits can be assembled, covered, and refrigerated up to 3 days in advance. The granola will soften to a chewy consistency.

-From: https://www.thekitchn.com/yogurt-parfait-recipe-23270538#post-recipe-318820008