In my kitchen drawer, just under the stove, I keep my treasure. I have spices bought in packages and spices bought in bulk, the later stored in little jars of various shapes and sizes. I have some that I don’t even know the name, that some friends bought in more exotic lands and that they offered me in small bags without any identification, so they are waiting for me to have time to do some research on the subject.
This recipe combines those spices that give me the feeling that we reached the cold seasons and that Christmas is just around the corner. Cinnamon, nutmeg, ginger, cloves, pepper and vanilla are the soul of this pumpkin spice latte, a hot drink so fantastic that makes us want the cold doesn’t go away soon.
See you soon.
Pumpkin spice latte
- 1/2 hokkaido pumpkin
- 1+1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- Freshly ground black pepper
- 2 tbsp brown sugar
- Seeds of 1 vanilla bean
- 2 cups milk (500ml)
- 2 shots espresso, about 1/4 cup (60ml)
- Preheat the oven to 200ºC. Once is hot, cook the pumpkin for one hour. Then remove the flesh and mash with a fork. Take 2 tablespoons to make this recipe. You can use the rest for other recipes (like a soup) or you can freeze and use later.
- Combine the cinnamon, ground ginger, nutmeg and cloves. Take rougly 1/2 teaspoon for this recipe and keep the rest in a well tight jar. You can use it later, to make more lattes or other pumpkin recipes, like a cake or a pie.
- In a small saucepan over medium heat, cook the pumpkin puree with the pumpkin spices and a pinch of black pepper for 2 minutes, stirring constantly.
- Add the sugar and stir until the mixture looks like a thick syrup. Whisk in the milk and vanilla seeds and warm gently (it doesn’t need to boil).
- Process the milk mixture with a hand blender or in a traditional blender (be careful, it will be hot) until frothy.
- Make the coffee, divide between two mugs and add the milk. Top with a sprinkle of pumpkin spices and serve immediately.