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2 teaspoons pumpkin puree
pinch ground cinnamon, plus extra to serve
pinch ground ginger
pinch ground nutmeg
30 ml espresso or strong coffee
250 ml milk (any milk will work)
Today we made a special fall Latte, delicious with pumpkin puree and winter spices. The milk can be whole milk, but semi-skimmed or other milks such as soy or almond milk also work well.
How to make a Pumpkin Latte
Cook the pumpkin until soft.
Let it drain a minute.
Mush the pumpkin into puree.
Put 2 teaspoons in a large glass.
Add the spices.
Make 30 ml strong espresso.
Add the coffee to the puree.
Stir puree and coffee until combined
Heat the milk but do not boil and whisk it frothy.
Pour the hot milk on the coffee and sprinkle cinnamon on top.
Have a nice coffee break!