Oh thank the heavens pumpkin spice latte season is finally here! Our office is beginning to smell like spice central, and our cheeks are getting an orange glow as we sip our way through the day, and the night if you’re Kirsty.
We’d like to share our favourite, tried and tested, winner recipe for this autumnal beverage, so here it is:
To begin with, you need cut a pumpkin in half, take out the seeds and roast it in th oven until the flesh is really soft and coming away from the sides (it’s really easy). Yes, you can buy pre-prepared pumpkin puree, but this is so much better, plus you can freeze it in ice-cube trays and have enough for at least half the PSL season, that is unless you’re drinking 8 per day (not naming any names….Kirsty).
Pumpkin spice latte for two servings:
- 50cl of almond milk
- 2 tablespoons of pumpkin puree
- 2 teaspoons of brown sugar
- 1 teaspoon of pure vanilla extract
- 2 shots of espresso (3 optional)
- ½ teaspoon of cinnamon
- ½ teaspoon of ground ginger
- Whipped cream
- Sprinkle of ground nutmeg
Heat milk, puree and sugar in a saucepan, do not boil.
Remove from heat and whisk in vanilla, spices (except for nutmeg) and coffee.
Top with whipped cream, and sprinkle cream with nutmeg.
Don’t get addicted.