Spiced Pumpkin Latte
Serve this chilled Pumpkin Spiced Latte over the next Thanksgiving party and notice how your friends go gaga over this. It also makes for a lovely drink on any given day. Why wait for any occasion? Just get the pumpkin and whip up the latte this weekend.
1 cup whole milk or unsweetened soy milk
1 cup brewed Or Espresso Coffee
2 tbsp Pumpkin puree
I prefer making a fresh puree from a real pumpkin. For 2 tbsp of the pumpkin puree cut a big piece of the pumpkin (l/4 piece of a 2lb pumpkin), peel it off, take the seeds out and put it to boil. When it’s cooked, cool it down and blend. The puree is ready)
2 tbsp brown sugar
¼ tsp cinnamon powder
¼ tsp nutmeg powder
¼ tsp cloves (grind it to a paste)
¼ tsp black pepper powder
¼ tsp ginger
Vanilla Essence – not more than 8 drops. If you are taking vanilla extract, just a pinch of that is enough
- Take the puree, add all the spices and put it in a saucepan. Cook this on medium heat for about 3 minutes and then simmer and cook for another 2-3 minutes, till the mixture is fragrant and you get a strong aroma. While doing this, keep continuously stirring with a spatula.
- Then, add milk to the mixture and cook on medium heat. When the first boil starts coming up, bring to a simmer and cook for another 10 minutes till the mixture is a little smoother.
- Take off from the heat and put the mixture in a blender along with coffee, vanilla, and sugar. Blend on high until the mixture is thick and frothy (1-2 minutes).
Serve your warm homemade Pumpkin spiced Latte with a dollop of whipped cream. Sprinkle some cocoa powder on top or just a spoonful of caramel sauce and whoa!!! You have already experienced heaven with the first sip!
You can also put the Pumpkin spiced latte in the refrigerator for some time (after cooling it down to room temperature). Then add a dollop of vanilla ice-cream on top. Sprinkle with a bit of cocoa or cut small pieces of canned pumpkin and put as a topping.