Pumpkin Spice Latte is a delicious and creamy drink made from pumpkin and coconut milk that makes cold autumn days warmer and more pleasant. And absolutely anyone can make it at home. Also, you will probably end up with some pumpkin purée left over, which you can use to prepare other delicious pumpkin recipes, such as pumpkin soup.
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First, prepare 3 shots of espresso and let them cool. Then you can start working on the pumpkin purée. Take one smaller Hokkaido pumpkin, cut it in half and scoop out the insides and seeds. Don’t throw the seeds away, you can dry them in the oven, fry them in a pan and use them as a healthy snack or an ingredient in other dishes.
Cut both halves of the pumpkin into smaller parts and place on a baking tray lined with baking paper. Bake in an oven preheated to 190 °C for approximately 30 minutes. Poke it with a fork to see if it is soft. If not, bake for 10 more minutes. Afterwards, take it out of the oven, let it cool and then you’re ready to start preparing the purée itself. Remove the skin from the pumpkin, put its pulp in a bowl and blend with a hand blender until you get a mushy consistency. Take 100 g of the finished purée. That’s all you are going to need for this recipe. Store the rest in the fridge and use it for another recipe or for the next batch of Pumpkin Spice Latte. Mix the pumpkin purée (100 g) with coconut milk. Finally, pour the espresso shots into this mixture and mix well again.
You can decorate the drink however you like. We used frothed milk, but it will also taste great with whipped cream, sprinkled with cinnamon or grated chocolate.
Pumpkin Spice Latte simply belongs to autumn. And if you want to enjoy it without the unnecessary amount of sugar they normally use in coffeehouse chains, you will certainly like our version with a more balanced ingredients. You can easily enjoy from the comfort of your home.
Feel free to share your creations with us on social networks by tagging #gymbeamcom.