pumpkin-spice-latte_amy-lanza-05

A seasonal pumpkin-spiced latte recipe

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Measuring out pumpkin-spiced ingredients in Bybrook measuring cups
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With its warming notes of cinnamon, ginger and nutmeg, @nourishing.amy shares her delicious recipe for making a pumpkin-spiced latte at home.

Serves 2 

WHAT YOU’LL NEED

For the coffee:

  • 500ml dairy-free milk e.g. oat or almond 
  • 100g pumpkin puree 
  • 3 tbsp maple syrup 
  • 1 tsp vanilla essence 
  • 1 tsp cinnamon 
  • ½ tsp ground ginger 
  • ½ tsp mixed spice 
  • ¼ tsp ground nutmeg 
  • A pinch of cardamom 
  • 150ml strong coffee 

To serve:

  • Whipped coconut cream
  • Extra cinnamon
Pumpkin-spiced latte Bybrook mug
The perfect size | Shop our Cherwell kitchenware range
STEP ONE

Prepare the coffee and leave to one side. Next, add the milk to a saucepan and allow to warm up until just bubbling.

STEP TWO

Add the pumpkin puree, maple syrup, vanilla essence, cinnamon, ginger, mixed spice, nutmeg and cardamom to the warm milk and whisk until smooth. 

STEP THREE

Pour in the coffee and stir again. Continue to heat until warmed through and adjust the sweetness as needed.

STEP FOUR

Pour your pumpkin-spiced mix into mugs and top with a generous helping of coconut whipped cream and extra cinnamon, if desired.

Welcome in autumn with our collection of seasonal recipes.

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