Pumpkin Spice Latte

Method

1. 1

   In a large saucepan, stir together squash, milk, cinnamon, star anise, ground ginger, cloves, cardamom, nutmeg, maple syrup (or sugar), and salt; if desired, prepare a spice sachet of cheesecloth or in a tea strainer to make removal of whole spices easier. Set over medium heat and bring to a simmer, then lower heat to maintain a bare simmer and cook, stirring and scraping frequently, until squash is very soft, abou 30 minutes.

2. 2

   Remove and discard whole spices. Transfer to a blender jar, or use an immersion blender to blend directly in the saucepan, and blend, starting and low speed and increasing to high speed, until squash is fully pureed and a thick, frothy liquid has formed.

3. 3

   For each serving of coffee, pour a shot of espresso or strong coffee (roughly 1 fluid ounce; 30ml) into a mug. Add 6 to 8 fluid ounces (175-235ml) hot spiced pumpkin cream on top and serve. Garnish with a pinch of ground spices (cinnamon, nutmeg, etc.), if desired.

Nutrition

calories

173 kcal

fatContent

6 g

fiberContent

3 g

sugarContent

18 g

sodiumContent

103 mg

proteinContent

6 g

cholesterolContent

16 mg

carbohydrateContent

27 g

saturatedFatContent

3 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

Reviews