Spiced Pumpkin Latte
When the chill in the air announces the beginning of winter, I start craving warming spices and pumpkins! I love keeping a batch of this spiced pumpkin puree in the fridge to transform my everyday latte into a glorious treat! Why spend money on artificially-flavoured syrups when the real thing is so much tastier!
Pumpkin Spice Purée
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 1 tsp cinnamon
- ¼ tsp cloves
- ½ tsp freshly grated nutmeg
- 2 tsp freshly grated ginger
- ½ cup water
- ⅓ cup brown sugar
Pumpkin Spiced Latte for one serving
- 1 hot espresso
- 6 oz milk, hot and frothy (or other non-dairy beverage)
- 2 tbsp Pumpkin Spice Puree
- sprinkle of ground cinnamon
Spiced Pumpkin Purée
Place the pumpkin puée in a high-speed blender. Add ginger, spices, sugar, and water. Process until smooth and creamy.
To Make Spiced Pumpkin Latte
Use pumpkin purée, not pumpkin pie filling.
Keep fresh ginger in the freezer for convenience. No need to thaw. Just slice or grate.
Add cinnamon and cloves to your preference. Just remember that cloves are very strong so go easy on the amount.
For sweetness, consider brown sugar, maple syrup, honey, or coconut sugar. Don't go overboard...you'll appreciate the other flavours more.
Serve your beverage with a dollop of whipped cream if you prefer.
Store the mixture in a glass jar in the fridge for about 5 days.
Store the remaining unused pumpkin purée in a freezer-safe container for the next batch. Or make my pumpkin spice biscotti!