Spiced Pumpkin Latte with Homemade Salted Caramel - photo 1
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Spiced Pumpkin Latte with Homemade Salted Caramel

Wegetariańskie Drinks Desserts Dishes for Special Occasions 60 min Medium 12 wyświetleń ~20.39 PLN - (0)
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Description

Aromatic, warming, and incredibly creamy latte that is the essence of autumn captured in a cup. It is much more than just regular coffee - it is a dessert in itself. The base is velvety, homemade puree of roasted Hokkaido pumpkin, which gives the drink natural sweetness and a beautiful orange color. The depth of flavor is enhanced by intense, freshly brewed espresso, and the whole is enveloped in a cloud of frothed milk with a mix of spicy spices: cinnamon, ginger, and nutmeg. The cherry on top is a shiny, liquid salted caramel sauce, made from scratch, which perfectly balances the sweetness and adds a sophisticated character. Served with a dollop of whipped cream, it becomes a luxurious drink, perfect for a chilly afternoon, a gathering with friends, or as a moment of indulgence just for yourself.

Ingredients (11)

Servings:
2
  • Hokkaido pumpkin 500 g
  • White sugar 100 g
  • Butter 82% fat 30 g
  • 30% heavy cream 60 ml
  • Sea salt 2 g
  • Freshly brewed espresso 120 ml
  • Cow's milk 3.2% 400 ml
  • Ground ginger 1 g
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Ground nutmeg 1 łyżeczka
  • ✨ Opcjonalne
  • Whipped cream for decoration 50 g
💰 Szacowany koszt dania: ~20.39 PLN (10.20 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pumpkin puree

1

Preheat the oven to 200°C (fan). Wash the hokkaido pumpkin thoroughly, cut it in half, and use a spoon to remove the seeds and fibers. Cut the pumpkin into smaller pieces, such as quarters or eighths. Place the pieces on a baking sheet lined with parchment paper, skin side down. Bake for about 30-40 minutes, until the flesh is very soft – a fork should easily pierce through it.

Ingredients: Hokkaido pumpkin
Use a large, stable cutting board and a sharp chef's knife. Hokkaido pumpkin has a tough skin, so be careful. You don't need to peel it; after roasting, the skin becomes soft and edible.
2

Remove the baked pumpkin from the oven and let it cool slightly so you can safely touch it. Separate the flesh from the skin using a spoon (although with hokkaido, the skin is edible, for a smoother puree consistency it's better to remove it). Transfer the hot flesh to a blender jar or a tall container and blend until you have a perfectly smooth, velvety mass. If the puree is too thick, you can add 1-2 tablespoons of water. For the recipe, you need about 4 tablespoons of puree (approx. 100g), and you can store the rest.

Ingredients: Hokkaido pumpkin
The best choice is a high-powered jug blender, which will ensure a perfectly smooth consistency. If you are using an immersion blender (stick blender), make sure the container is tall enough to avoid splattering.

Salted caramel sauce

3

Prepare the caramel sauce. Evenly sprinkle the sugar into a saucepan with a thick, light bottom. Place it on a medium heat and patiently wait, without stirring. The sugar will start to melt from the edges. You can gently swirl the saucepan to help the liquid sugar cover the dry crystals. When all the sugar has melted and has a beautiful amber color (about 5-7 minutes), immediately reduce the heat to the minimum.

Ingredients: White sugar
It is crucial to use a saucepan with a thick bottom, which prevents burning. Do not stir the sugar with a spoon until it has dissolved, as it may crystallize. Carefully watch the color – caramel can burn very quickly and become bitter. The smell should be sweet, nutty, and not acrid.
4

Add the diced cold butter to the liquid, amber caramel. Note that the mixture will start to bubble and splatter vigorously! Whisk everything together vigorously until the butter is completely melted and combined with the caramel, creating a uniform, smooth emulsion.

Ingredients: Butter 82% fat
Use a long whisk or wooden spoon to protect your hands from the hot steam and splattering caramel. Adding cold butter stops the sugar from browning.
5

Remove the saucepan from the heat. Very slowly, in a thin stream, pour in the warm heavy cream, while continuously whisking vigorously. The mixture will start to foam again. Once you have added all the cream, place the saucepan back on low heat and cook for about another minute, stirring, until the sauce is smooth and slightly thickened. Finally, remove from the heat, add sea salt, and mix. Set aside to cool – the sauce will thicken as it cools.

Ingredients: 30% heavy cream, Sea salt
The cream must be at least at room temperature, and preferably slightly warmed. Pouring cold cream into hot caramel can cause it to harden into one solid mass. If that happens, don't panic – heat everything on low, stirring until the caramel melts.

Preparing Latte

6

Brew two servings of strong, double espresso (a total of about 120 ml). You can use a coffee machine, a moka pot, or any other favorite method. It's important that the coffee is intense in flavor.

Ingredients: Freshly brewed espresso
Freshly ground coffee beans will provide the best aroma and flavor. If you don't have a coffee maker, 2 heaping teaspoons of instant coffee poured over 120 ml of hot water will also work.
7

In a small saucepan, combine the milk, 4 tablespoons of prepared pumpkin puree (about 100g), cinnamon, nutmeg, and ginger. Heat over medium power, stirring frequently with a whisk, until the mixture is hot but do not bring it to a boil. The goal is to blend the flavors and bring the milk to the perfect temperature for frothing (about 65-70°C).

Ingredients: Cow's milk 3.2%, Ground cinnamon, Ground nutmeg, Ground ginger
Use a whisk to thoroughly blend the pumpkin puree and spices into the milk, avoiding lumps. If you have a kitchen thermometer, use it to monitor the temperature – overheated milk loses its natural sweetness and froths poorly.
8

Heat the pumpkin-spiced milk and froth it until you achieve a thick, creamy foam. You can use the frothing nozzle on an espresso machine, a handheld battery-operated frother, or pour the milk into a French press and vigorously move the plunger up and down for about a minute.

If you don't have any of these devices, you can pour hot milk into a clean jar, screw it shut (be careful, it's hot - use a cloth!) and shake vigorously for 30-40 seconds until froth forms.
9

Prepare the drink. Pour a serving of hot espresso (60 ml per glass) into two tall, transparent glasses or mugs. Then, slowly pour in the hot pumpkin milk while holding back the foam with a spoon, filling the glasses about 3/4 full. Finally, using a spoon, add the remaining thick foam on top. Optionally, decorate with a dollop of whipped cream and drizzle generously with the prepared salted caramel sauce.

Ingredients: Freshly brewed espresso, Whipped cream for decoration
To achieve a nice layered effect, pour the frothed milk slowly down the side of the glass. Serve immediately while the drink is hot and the foam is firm.

Fun Fact

💡

The first 'Pumpkin Spice Latte' was introduced by the Starbucks chain in the fall of 2003 and immediately became a cult seasonal drink. Interestingly, the initial version... did not contain any pumpkin at all, just a blend of spices associated with pumpkin pie.

Best for

Jesienny podwieczorek Spotkanie z przyjaciółmi Chwila relaksu z książką

Tips

🍽️ Serving

Serve immediately after preparation in tall, clear glasses to showcase the layers of the drink. On top of the whipped cream, in addition to a drizzle of caramel, you can add a pinch of cinnamon or grated dark chocolate for an extra visual effect and to balance the sweetness.

🥡 Storage

Prepared pumpkin puree can be stored in a sealed jar in the refrigerator for up to 5 days or frozen in small portions (e.g., in ice cube trays). Caramel sauce can be stored in the refrigerator in an airtight container for up to 2 weeks. Before use, it can be gently warmed in a water bath or microwave to become more fluid.

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