The pumpkin spice latte is a typical drink that encapsulates the autumnal scents and flavors of the season such as pumpkin, nutmeg, cinnamon, coffee, whole or semi-skimmed milk, and finally whipped cream to top it all off. This beverage is associated with the Starbucks brand, commonly offered by them during this season. It’s a flavored milk with spices and pumpkin, nice and warm but not too sweet, being already quite sweet due to the pumpkin. If you are looking for other perfect drinks for autumn and winter, I recommend trying the mulled wine or the non-alcoholic apple mulled wine.
If you like pumpkin, I also recommend:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
Ingredients to prepare the pumpkin spice latte
- 7 oz pumpkin
- 2 cups whole milk
- 1 espresso cup coffee
- to taste nutmeg
- to taste ground cinnamon
- to taste ground ginger
- to taste whipped cream
- 2 tbsp sugar
Steps to make the pumpkin spice latte
To prepare the pumpkin spice latte, first steam the pumpkin and then mash it into a puree. To ensure there are no lumps, it’s better to blend it with an immersion blender. Then place it in a bowl with 1 tablespoon of brown sugar and the various spices, namely ground ginger, cinnamon, and nutmeg. Next, heat the milk in a saucepan, adding the pumpkin puree and stirring. Now also add the hot espresso cup of coffee and stir again.
To make the milk even creamier, you can froth a portion of it with a milk frother and add it at the end. Serve your spiced pumpkin milk in cups and finally add whipped cream and a sprinkle of cinnamon. A perfect drink for the autumn/winter period.
Storage and Tips
You can store your spiced milk in the refrigerator for up to 2 days.
When you take it out of the fridge, leave it at room temperature for a moment and then reheat it in a saucepan to make it more flavorful.
You can use any type of pumpkin.
In this version, I chose brown sugar, but you can also use granulated sugar.
You can also add cloves to the spices.
