I love Autumn. Not just because of the plant world around us succumbing to the golden colours of the season, but because it harks the arrival of all things pumpkin spice. I’m a huge pumpkin spiced-anything fan, and over the last couple of years I’ve attempted lots of ways to recreate the flavour for myself with no success.
I actually discovered the recipe I prefer by accident, after looking for ways to use up last years pumpkin. I’m going to share the preparation work I did, along with link the recipes so you can use up your excess pumpkin (nobody likes wasting food!) and enjoy this seasonal favourite too.
Your going to want to make some pumpkin purée, I used this recipe. It can be frozen, and it’s great to use in muffins. I froze mine into cubes, using the Annabelle Karmel silicone portion trays I had from when Ted was a youngster and it was perfect. You can always buy a tin of purée if needed, but I found it was only sporadically stocked on the world food aisles.
Now, the basis of the drink is obviously your own pumpkin spice blend. I have a jar of pumpkin spice in the cupboard as it stores perfectly and it’s great for muffins, cakes and of course – pumpkin pies. If you need some inspiration, why not check out this post from Attachment Mummy? You can buy the spice blend almost everywhere now, but if you can’t get hold of it don’t worry – it’s a really easy mix.
Pumpkin Spice Mix
- One teaspoon of ground cinnamon (Or 100g if your making a jar!)
- 1/4 teaspoon of ground nutmeg (25g for a jar)
- 1/4 teaspoon of ground ginger (25g for a jar)
- 1/8 teaspoon of ground cloves (12g for a jar)
- 1/8 teaspoon of allspice (12g for a jar)
This is the mix I use for my jar of spice, but I’ve whittled it down to what you should be using for a small amount, just in case you don’t have the same pumpkin spice needs that I do. Not everyone wants a jar knocking around in the cupboard!
Now the preparation is done, you can finally make your own latte.
Heat milk on the stove, but don’t boil it. Stir in a spoonful of the pumpkin purée, a quarter of a teaspoon of your pumpkin spice mix, half a teaspoon of vanilla extract and finally sugar to your own tastes. Whisk until frothy.
In a mug, prepare half a cup of strong hot coffee. Pour in your pumpkin spice mixture to fill your mug to the top.
Serve with whipped cream and a cinnamon stick if you want to impress!