Spiced Pumpkin Latte
A cozy autumn coffee drink with pumpkin, cinnamon, ginger, and a whipped cream topping. It’s far cheaper to make at home than buying it from a café.
- Time
- 15 min
- Serving
- 330 kcal
- Ingredients
- ≈ $0.74
- Protein
- 8 g
Ingredients
- 1 Milk 2.5%pack 930 ml ≈ $0.88 220 ml
- 2 Ground coffee 8 g
- 3 Pumpkinpack 1 kg ≈ $2.80 80 g
- 4 Brown sugar 18 g
- 5 Cinnamon 1 g
- 6 Ground ginger 1 g
- 7 Nutmeg 1 g
- 8 Vanilla extractNot in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 1 ml
- 9 Heavy cream 33%pack 250 ml ≈ $2.20 35 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut the pumpkin3 into small cubes, add ¼ cup (60 ml) water, and simmer for 8–10 minutes until tender.
Mash the pumpkin3 into a smooth purée or blend it until silky.
Brew a strong cup of coffee with ⅓ cup (80 ml) water.
Heat the milk1 with the pumpkin3 purée, sugar, cinnamon, ginger, nutmeg, and vanilla in a saucepan—do not boil.
Froth the hot milk1 with a blender until lightly foamy.
Pour the coffee into a mug, then add the spiced pumpkin3 milk1.
Whip the cold heavy9 cream for 2–3 minutes until soft peaks form, then spoon it on top.
Tips
- Why it works
- Cook the pumpkin for 8-10 minutes so it gets soft and purees easily without lumps. Overcooked pumpkin gives a bitter taste.
- Substitutions
- Instead of 2.5% milk, use oat or almond milk (220 ml), but the flavor will be less rich. Instead of fresh pumpkin, use canned (80 g, unsweetened).
- Common mistakes
- If you whip the cream for longer than 3 minutes, it turns into butter. Check the consistency every 30 seconds.
- Storing and reheating
- Keeps for 2 days in the fridge. Reheat in a water bath to 60°C, and whip the cream separately before serving.
- Serve with
- Serve with a baked apple or oatmeal cookies. Works for evening tea or as a dessert after dinner.
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