Let us celebrate World Coffee Day and the beginning of the Autumn Season by trying a pumpkin recipe. A homemade Pumpkin Spice Latte, could become one of your favourites if you are not afraid of trying something different!
To prepare your own version of this autumn drink, all you need is a good coffee, a little pumpkin puree, spices, milk and whipped cream.
This recipe makes 4 cups of pumpkin latte. You can adjust the amount of sugar or sweetener, regulate the spices or even substitute the whipping cream for milk foam to make it lighter and a little healthier. In this version, you can use maple syrup as a sugar replacement. Once the palate gets used to it, it will taste delicious without any sugar.
Enjoy a pumpkin spice latte on a cool autumn afternoon, with a sweet snack.
- ½ small pumpkin/ winter squash
- 2 cups of milk or non-dairy alternative
- 1 cup of strong coffee
- 5 tbsp pumpkin puree
- 1 or 2 tbsp pumpkin spice
- ½ tbspvanilla extract
- 2 tbsp maple syrup
- Prep: 15 min
Pumpkin Spice: You can find pumpkin spices in many shops these days and use them to prepare your own blend to give you a more fragrant and potent flavour. You can even adjust the ingredients and even add some spices of your preference to make it unique. It’s actually pretty easy to do.
- Cinnamon sticks
- All spice berries
- Whole cloves
- Whole nutmeg
If this homemade version is not for you, just prepare a quick pumpkin spice blend with the following spices and keep them in a sealed glass jar for up to 6 months:
- 1 tbsp ground cinnamon
- 1 tsp ground nutmeg
- 2 tsp ground ginger
- 1 tsp ground cloves
- Cut the pumpkin in half, remove the seeds, lightly season with salt.
- Place the halves cut-side-down onto a baking sheet in the oven for 30 minutes or more, if needed.
- Bake until the pumpkin is really soft and the flesh is pulling away from the skin. When you can touch it, scoop out the soft flesh and throw it into a bowl of a food processor.
- Turn it on and blend until the pumpkin is very smooth.
- Leave to rest and when cool keep it in the refrigerator for up to 2 weeks.
- Pour 2 cups of milk or non-dairy alternative into a milk saucepan then add 2 tbsp of maple syrup, and 5 tbsp. of pumpkin puree.
- Whisk and heat it up on a stove for a few minutes.
- Pour the mix into a blender and add ½ tbsp. of vanilla extract and 1 or 2 tsp. of pumpkin spices and then blend it for a few seconds.
- Add the strong coffee and mix again for a few seconds.
- Serve and add foam milk or whipping cream on top and sprinkle some pumpkin spices on top.