Creamy Homemade Winter Pumpkin Spice Latte
Ingredients
- 120 g Hokkaido pumpkin (or 3-5 Tbsp pumpkin puree)
- 100 g heavy cream
- 1 tsp powdered sugar
- 1 tsp pumpkin spice mix (see tip)
- 2 Tbsp sugar
- 1 strong espresso
- 300 ml milk (alternative: plant-based milk)
Preparation
Cut Hokkaido pumpkin into coarse cubes and place in a small pot
Cover with water and cook for about 15 minutes until soft
Place the cooked pumpkin cubes in a tall mixing cup and puree with an immersion blender to a fine puree
Whip the heavy cream with powdered sugar until stiff and fill into a piping bag with a star tip
Chill the cream in the piping bag until further use
Mix the espresso with pumpkin spice, sugar, and pumpkin puree, and if desired, add a little water
Divide the pumpkin-espresso mixture between 2 glasses (300 ml each)
Heat the milk and froth
Pour the milk into the glasses using a spoon to hold back the foam
Pipe a small dollop of cream on top of the milk with the piping bag
Decorate with a little pumpkin spice and enjoy the pumpkin spice latte warm
