It’s always nice to give coffee a little seasonal twist, such as adding mulled wine type spices at Christmas, or serving it cold during the summer. This pumpkin latte recipe is packed full of seasonal goodies, and it will also help you use up the last of those Hallowe’en pumpkins once you’ve made them into lanterns! Here’s what to do:
What you’ll need (serves two):
What to do:
Start by putting the kettle or espresso machine on and brewing the coffee. While that’s happening, cut a roughly two-inch square of pumpkin flesh and remove any skin or seeds. Cut it into smaller pieces, and either microwave it on high for two minutes with a little water or boil it in a pan until soft and mushy. Drain it, and pass it through a sieve to make the pumpkin puree.
Put the puree in a saucepan and add the spices, heating gently for around a minute. Add the milk and sugar, and continue to heat gently without letting it boil. Add the coffee, and heat for another minute or so. Put everything in a blender or food processor and pulse until combined.
Put the mixture into a blender and blend until smooth and slightly frothy then add the coffee and blend until just combined. Pour into two large mugs, and if desired top with a spoonful of whipped cream and a cinnamon stick.
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