Homemade Pumpkin Spice Latte with Real Pumpkin and Maple Sugar
A warm pumpkin spice latte made with real pumpkin, maple sugar, strong coffee and frothed milk. Prepare the concentrate once, then assemble each cup fresh.
Ingrédients
- For the concentrate measured yield 1 cup:
- 2 cups peeled seeded pumpkin, cut into 1-inch pieces
- Water enough to just cover the pumpkin
- 2 tablespoons granulated maple sugar for cooking
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- For each latte:
- 2 tablespoons prepared pumpkin concentrate
- ¼ cup freshly made espresso or very strong coffee
- ¾ cup 2% milk
- 1 –2 teaspoons granulated maple sugar optional, to taste
- A small pinch of cinnamon for finishing
Instructions
- Simmer pumpkin in water just to cover with 2 tablespoons maple sugar for 20–25 minutes, until completely tender.
- Drain well and let steam escape for 5 minutes. Blend with all the spices until smooth. Measure 1 cup concentrate; reserve any excess separately.
- For each latte, stir 2 tablespoons concentrate with ¼ cup hot espresso or very strong coffee in a warmed 12-ounce mug.
- Heat and froth ¾ cup milk without boiling. Stir the hot milk into the coffee mixture and add the foam.
- Taste, sweeten if needed, dust lightly with cinnamon and serve immediately.
Vidéo
Notes
One measured cup of concentrate makes eight latte portions. Milk and coffee quantities are per drink, not for the full batch. Allow an extra 5 minutes for steam to escape. Refrigerate concentrate up to 3 days or freeze up to 2 months. Canned pumpkin shortcut: use 1 cup plain purée with the same spices and skip cooking. Sweeten each cup to taste.