Hello Fall! I simply love fall with its colours, the cool crisp air and everything it brings us. Apples, pears, nuts, chest nuts and of course pumpkin.
Pumpkin is such a versatile vegetable and there are countless amazing recipes for baking and cooking with it. Pumpkin contains large amounts of beta carotene, vitamin C and fibre. Since living in the US I can’t get enough of pumpkin, especially in the fall. It was there, that I got to taste a pumpkin spice latte for the first time and instantly fell in love with it. For those who’ve never tried it, it’s actually a strongly brewed espresso mixed with pumpkin puree, milk and spices. It tastes just amazing.
For this recipe I used the puree from a red kuri squash. There is no need to peel it. You can just split it, remove the seeds, cut it in cubes and boil it in water until tender. Then finely puree it with a hand blender or regular blender. It freezes really well and can be used whenever needed.
Wishing you all a beautiful fall weekend!
Pumpkin spice latte
- 1/2 cup pumpkin puree (about 120 ml)
- 2-3 tbsp maple syrup
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/8 tsp macis
- 1/8 tsp finely ground black pepper
- 300 ml espresso
- 200 ml cashew milk
Heat pumpkin puree along with maple syrup and spices. Mix well and add espresso while stirring. Bring to a boil and let simmer for 1 minute. Take off of heat.
Heat cashew milk and foam. Add to the pumpkin-espresso mixture and stir gently. Fill into cups and enjoy.