Pumpkin spice latte, a drink made with milk, pumpkin, coffee, and a very fragrant spice blend. It became famous in the States thanks to a well-known coffee shop and is now also known in Italy, mainly consumed in the pre-Christmas period.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 cups
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1.8 oz Mantuan pumpkin
- 3 tbsp water
- 1.7 cups oat milk
- 2 coffee (espresso)
- 2 tsp sugar
- 1/3 tsp ground cinnamon
- 1/3 tsp ground ginger
- 1/3 tsp nutmeg (ground)
- to taste whipped cream
- to taste cocoa powder
- to taste ground cinnamon
Tools
- 1 Immersion blender
- 1 Small pot
- 1 Jug measuring
Pumpkin spice latte preparation
Cut the pumpkin into small cubes and put it in a small pot with 3 tablespoons of water. Cover and let it cook on low heat until cooked.
Once the pumpkin is cooked, let it cool slightly and prepare the milk.
In a jug, pour the milk, coffee, and spices. Stir quickly and then add the pumpkin.
Blend everything with an immersion blender and then heat your pumpkin spice latte to taste, in the microwave or on the stove.
Once hot, pour into two cups and garnish with whipped cream, a sprinkle of unsweetened cocoa, and a pinch of cinnamon.
And voila… your delicious pumpkin spice latte is ready to be savored.
Useful tips
I used ginger, cinnamon, and nutmeg, but if you like, you can use pepper and ground cloves. Even better if you have the pumpkin spice mix used for the American Thanksgiving pumpkin pie.
Use the spices in the proportion you like best. I recommend adding them a little at a time and tasting before adding more.
Of course, the coffee can also be decaffeinated.
As for the milk, I used oat milk because it is lighter, but you can use whatever you like, and of course cow’s milk is also fine, albeit slightly “heavier.”
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