Spiced Pumpkin Latte with Maple Foam - photo 1
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Spiced Pumpkin Latte with Maple Foam

Wegetariańskie Drinks Desserts 45 min Easy 3 wyświetleń ~23.33 PLN - (0)
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Description

Velvety and warming Spiced Pumpkin Latte is the essence of autumn captured in a cup. This drink, inspired by popular seasonal coffees from cafes, gains depth of flavor and quality of ingredients in its homemade version. The base here is real, homemade roasted pumpkin puree, which gives the drink natural sweetness and a creamy texture. It is complemented by intense, freshly brewed espresso and a signature blend of spices – cinnamon, ginger, nutmeg, and cloves, which envelop the senses in a warm aroma. A unique element is the fluffy, slightly sweet foam made from milk and maple syrup, which crowns the creation, creating a perfect balance of flavors. It is the ideal drink for cool afternoons, gatherings with loved ones, or a moment of relaxation with a book. Served in a tall glass, it beautifully showcases its layers, inviting you to taste.

Ingredients (9)

Servings:
2
  • Hokkaido pumpkin 300 g
  • Espresso 60 ml
  • Milk 3.2% 500 ml
  • Maple syrup 60 ml
  • Ground ginger 1 g
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Ground nutmeg 1 łyżeczka
  • Ground cloves 1 g
  • ✨ Opcjonalne
  • Bita śmietana w sprayu 50 g
💰 Szacowany koszt dania: ~23.33 PLN (11.67 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of pumpkin puree

1

Preheat the oven to 200°C (fan or top-bottom heat). Wash the hokkaido pumpkin thoroughly under running water, then dry it with a paper towel. Using a sharp, large knife, cut the pumpkin in half. Using a metal spoon, scoop out the seeds and fibrous flesh from the center. Place the cleaned pumpkin halves on a baking sheet lined with parchment paper, skin side up.

Ingredients: Hokkaido pumpkin
Use a stable cutting board to prevent the pumpkin from slipping. You can clean, dry, and roast the pumpkin seeds in a pan with salt – they will make a healthy snack.
2

Place the baking tray with the pumpkin in the preheated oven and bake for about 25-35 minutes. The baking time depends on the size of the pumpkin. To check if it's ready, pierce it with a fork – it should go into the flesh easily, with no resistance. Remove the pumpkin from the oven and let it cool slightly for about 10 minutes, so it can be safely handled.

Ingredients: Hokkaido pumpkin
Do not bake the pumpkin too long, so it doesn't become watery. A slight browning of the skin is normal and adds flavor.
3

When the pumpkin has cooled slightly, use a large spoon to separate the baked flesh from the skin (the skin of hokkaido pumpkin is edible, but for a smoother consistency of the puree, it's better to remove it). Transfer all the flesh to a blender jar or a tall container. Blend on the highest speed for 1-2 minutes until you achieve a perfectly smooth, velvety mixture without lumps. Measure out 4 tablespoons of puree (about 80g) to prepare two lattes. You can store the rest of the puree.

Ingredients: Hokkaido pumpkin
Use a high-power blender or an immersion blender (stick blender). If the puree is too thick, you can add 1-2 tablespoons of water to make blending easier. The finished puree can be stored in a sealed jar in the refrigerator for up to 4 days or frozen in small portions.

Latte Composition

4

In a small bowl, combine all the dry spices: ground cinnamon, ginger, nutmeg, and cloves. Mix them thoroughly with a small teaspoon to create a uniform spice blend. This will ensure that the spices are evenly distributed in the drink.

Ingredients: Ground cinnamon, Ground ginger, Ground nutmeg, Ground cloves
Preparing the spice mix in advance prevents clumps from forming in hot milk. You can make a larger batch of the mix and store it in an airtight jar for future use.
5

Brew two servings of strong espresso (a total of about 60 ml). You can use a coffee machine, a moka pot, or capsules. The coffee should be hot and freshly made.

Ingredients: Espresso
The quality of the coffee has a huge impact on the final taste. If you don't have a coffee maker, you can brew 60 ml of very strong instant coffee or pour a small amount of hot water over 2 teaspoons of ground coffee and strain it through a fine sieve.
6

Pour 400 ml of milk into a small saucepan. Add 4 tablespoons of prepared pumpkin puree, 2 tablespoons of maple syrup (about 40g), and the entire prepared spice blend. Heat over medium power, continuously whisking with a whisk to combine all the ingredients and dissolve the puree. Heat for about 3-4 minutes, until the drink is hot and slightly steaming. Do not bring to a boil!

Ingredients: Milk 3.2%, Maple syrup, Ground cinnamon, Ground ginger, Ground nutmeg, Ground cloves
Use a whisk, not a spoon – it will help to perfectly combine the puree with the milk and prevent lumps from forming. The milk must not boil, as it will lose its sweetness and may curdle.

Maple Foam and Serving

7

Prepare two tall glasses or mugs. Pour one portion of hot espresso (30 ml per mug) into the bottom of each container. Then, carefully pour in the hot pumpkin-spiced milk, filling the mugs to about 3/4 full.

Ingredients: Espresso
Pouring the milk down the side of the cup or over an inverted spoon will help create nice layers if you want to achieve that visual effect.
8

Pour the remaining 100 ml of milk into a metal jug or small saucepan. Add 1 tablespoon of maple syrup (about 20g). Heat the milk to a temperature of about 65°C (it should be hot but not scalding). Then froth the milk using a handheld frother, a frother in the espresso machine, or by vigorously shaking it in a jar for 30 seconds. The goal is to achieve a thick, creamy foam.

Ingredients: Milk 3.2%, Maple syrup
The best foam is achieved with cold milk heated just before frothing. If you are using a jar, make sure it is heat-resistant and seal it tightly before shaking.
9

Using a spoon, gently spoon the thick maple foam on top of each latte. Finally, for decoration and added aroma, sprinkle the top with a pinch of cinnamon. If you like, you can also decorate the drink with a dollop of whipped cream. Serve immediately while it's hot.

Ingredients: Bita śmietana w sprayu, Ground cinnamon
Use a small sieve to dust with cinnamon for an even and delicate sprinkle. The drink tastes best right after preparation when the foam is the fluffiest.

Fun Fact

💡

The popularity of the 'Pumpkin Spice Latte' began in 2003 when the Starbucks chain introduced it as a seasonal drink. Interestingly, the original version of the recipe did not contain any real pumpkin at all – its puree was added to the recipe only in 2015 after customer suggestions.

Best for

Jesienny wieczór z książką Spotkanie z przyjaciółmi Słodka chwila dla siebie Podwieczorek

Tips

🍽️ Serving

Serve the latte in tall, transparent glasses to showcase the beautiful, layered colors of the drink. For decoration, you can use a cinnamon stick inserted into the foam or a small gingerbread placed on the saucer. For added texture, you can sprinkle grated dark chocolate on top.

🥡 Storage

Latte tastes best right after preparation. It is not suitable for storage, as the foam will collapse and the drink will lose its temperature and consistency. However, you can prepare pumpkin puree in advance (store in the fridge for up to 4 days) and the spice mix (in an airtight jar for even several months).

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