a simple pumpkin spice latte recipe

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Before I even get into this – no you do not need a coffee maker. Or any of the machinery that modern artisan coffee has become. This is possibly the easiest pumpkin spice recipe you’ll find, and that’s because I, the novice that I am, made it quite successfully, in the first go!

You probably have everything you need for this at home PSL in your kitchen cupboards, the only ingredient you might have to go out and get, is the pumpkin.

The Ingredients:

pumpkin, around 50g

coffee, 2 tbsp

cloves, (crushed) – 1/2 tsp

cinnamon, 1 tsp

nutmeg, 1 tsp

ginger, 1/4 tsp

vanilla essence, a few drops

sugar sweetener to taste
(brown sugar, syrup, honey)

milk, 250 ml

a large mug

Method:

The part that takes the longest is making the pumpkin puree, for this you’ll have to cut the pumpkin into chunks and steam it.

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Once it’s softened, cut off the skin and mash the pumpkin with a fork, making sure to smooth out any clumps. After this, push the pulp through a sieve for a finer puree. That’s it, the hard bit is over.

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Now, add two tablespoons of coffee to your mug,

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crush 2 – 3 cloves, making up about less than half a teaspoon, no more than that as you don’t want the flavour of cloves to overpower the other ingredients,

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and add both cinnamon and nutmeg to the mug.

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Then add a few drops of vanilla, followed by the ginger and your choice of sweetener, I chose to use two teaspoons of brown sugar. Finally add the pumpkin puree to the mixture and stir all the ingredients up until smooth.

At this point you should have a dark thick mixture, and almost as soon as you start to stir all these together, you’re hit with the warmest pumpkin spice scent.

After this, I heated up the milk on the stove and stirred the hot milk into the mixture.

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All that’s left to do at this point is to top your PSL with cream and sprinkle with extra cinnamon and nutmeg.

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Notes:

I didn’t use an espresso machine, just two tablespoons of regular Nescafé coffee. Also, you could use fresh ginger but I used the tiniest piece of frozen ginger, which turned out to be more useful as it was easier to turn into a paste like consistency as soon as it defrosted. You could also make this recipe in bulk to refrigerate and stir in warm milk whenever you fancy a cup.

if you give it a go, I would love to hear how you find it.

happy autumn!

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