John Myers
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Drink: Pumpkin Spice Latte
The perfect drink: pumpkin spice latte recipe with a picture and simple step-by-step instructions.
for the spice mix:
- 1 tbsp Cinnamon
- 1 tsp Nutmeg
- 1 tsp Ginger powder
- 1 Msp Ground cloves
for the latte:
- 1 tbsp Pumpkin puree
- 1 tsp Maple syrup, rice syrup or honey
- 1 Cup Espresso
- 225 ml Almond milk or other milk
- First of all we need some pumpkin puree. I always have pumpkin puree in stock in my freezer, as I usually make it in large quantities. Halve a butternut squash lengthways, remove the seeds and brush the cut surfaces with oil. Bake in the preheated oven on the middle shelf at 200 degrees top / bottom heat for about 40 – 50 minutes. When the pumpkin is soft, take it out, let it cool and spoon out the pulp with a spoon. Then puree. I usually make the spice mixture in larger quantities, as it will keep for a long time in a sealed jar.
- Mix the maple syrup well with 1 teaspoon of the spice mixture. Mix the almond milk with a milk frother, set aside 2 tablespoons for the topping, then stir the espresso into the rest. Then add a well-heaped tablespoon of pumpkin puree and the syrup mixture. Pour into a tall glass and top with the rest of the milk foam. Sprinkle with cinnamon if you like.
- You can omit the sweetener entirely.
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