Iced Pumpkin Latte

This smooth, spiced favorite blends real pumpkin purée, cozy fall spices, and a touch of sweetness — all brought together with the rich, velvety taste of goat milk. It’s the perfect pick-me-up for crisp mornings or sunny autumn afternoons.

Ingredients

I cup Summerhill Goat Milk
2-3 tbsp pumpkin puree
1-2 tbsp maple syrup or brown sugar
1/2 tsp pumpkin pie spice
1/2 tsp vanilla extract
1/2 cup strong coffee or espresso
Ice
Pinch of cinnamon (optional)

How to Make It

Blend your goat milk, pumpkin puree, spices, syrup, and vanilla in a glass with a frother until smooth.
Pour in ice and then coffee.
Mix together with a spoon or straw, and sprinkle with cinnamon.
ENJOY!!

Goat Milk vs. Cow Milk

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Fresh ripened peaches paired with Summerhill goat milk set this cobbler apart from the rest. Serve warm with our Summerhill Goat Milk Honey Vanilla Ice Cream for a delicious comfort dessert.

Ingredients

1 oz cocoa powder
1 small sweet onion, quartered
3 Tablespoons olive oil
2 Tablespoons fresh thyme leaves
Kosher salt and pepper
1 cup Summerhill Goat milk
⅓ cup basil pesto
Parmesan for serving (optional)

How to Make It

Step 1

Preheat the oven to 425 degrees F.

Step 2

In a large oven safe pot, combine tomatoes, onion, olive oil, thyme, and a pinch each of salt and pepper.

Step 3

Transfer to the oven and roast for 20-30 minutes.

Transfer the roasted tomatoes and their juices to a blender and add the milk. Puree until smooth. Return the soup to the pot and place over medium heat on the stove.

Stir in the pesto and season the soup with salt and pepper.

Thin with more milk if desired.

Step 4

To serve, ladle the soup among bowls and top with parmesan and basil. Always delicious with grilled cheese!