As Autumn arrives, it’s time for sugar, spice and all things nice; ginger, cinnamon, nutmeg and pumpkin flavours, a real autumnal treat. These satisfying and warming spices can only mean one thing, the much awaited and much-loved Starbucks pumpkin spice latte is back! Yes, it’s true! But if fancy saving your pennies and want to avoid heading out in the cold then why not try making it at home, perfect for getting cosy on cold autumn and winter nights.
- 1 tablespoon pumpkin puree (add more to taste)
- Sugar to taste
- ¼ teaspoon ground cinnamon, plus extra to serve
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon vanilla extract
- 30ml expresso or strong coffee
- 250ml milk (or alternative milk of your choice
Top Tip: Add more or less of the spices you like, to your own taste.
- Add the pumpkin puree, spices and sugar to a saucepan, stir and warm over a low heat, until warm (not piping hot). Then add to a heatproof mug or glass.
- Heat the milk and vanilla in a saucepan over a low heat until hot and steaming.
- Make the expresso as per instructions.
- Pour the coffee into the mug and combine with the pumpkin puree and spices.
- Next pour two thirds of the hot milk and vanilla into the mug and stir to combine with the coffee, puree and spices mixture. Combine well.
- Take the remaining hot milk and use a handheld milk frother or whisk to froth up.
- Once frothy (to your liking) pour the remaining milk into the mug or glass and dust with extra cinnamon.
For a touch of decadence, take 25-30ml whipping cream, sprinkle of sugar and whip until soft and slightly thickened. Top the pumpkin latte with the whipped cream and dust with cinnamon. Delicious!
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