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Aromatic Pumpkin and Maple Syrup Latte - photo 1
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Aromatic Pumpkin and Maple Syrup Latte

Drinks Desserts Dishes for Special Occasions 60 min Medium 4 wyświetleń ~22.75 PLN - (0)
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Description

This is not your ordinary pumpkin latte. It’s a deeper, more aromatic, and luxurious version that will transport you to the heart of autumn. The secret lies in roasting the pumpkin with maple syrup and spices, which brings out its natural sweetness and creates caramel notes. Instead of using a ready-made, often artificial syrup, we make our own velvety puree that serves as the base for this warming drink. The combination of the intense flavor of roasted pumpkin, real maple syrup, spicy spices, and strong espresso, balanced with the creamy texture of frothed milk, creates the perfect beverage. It’s an excellent choice for a chilly afternoon, as a dessert in itself, or as the star of a gathering with friends. It looks as beautiful as it tastes, especially when served in a tall glass that showcases its lovely orange color.

Składniki (12)

Servings:
2
  • Hokkaido or butternut squash 300 g
  • Maple syrup 60 ml
  • Coconut oil 15 ml
  • Whole milk 3.2% 400 ml
  • Espresso 60 ml
  • Ground ginger 1 g
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Ground nutmeg 1 łyżeczka
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Whipped cream (from a siphon or whipped) 50 g
  • Cinnamon stick for decoration 2 szt.
💰 Szacowany koszt dania: ~22.75 PLN (11.38 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of roasted pumpkin puree

1

Preheat the oven to 200°C (fan) or 220°C (top-bottom). Meanwhile, prepare the pumpkin. Carefully cut it in half, then use a sturdy spoon to scoop out the seeds and fibrous flesh from the inside. Peel the pumpkin (if using a variety other than Hokkaido) and cut the flesh into cubes about 2-3 cm on each side. Try to keep the pieces similar in size so they roast evenly.

Ingredients: Hokkaido or butternut squash
Use a sharp, large chef's knife to safely cut the hard pumpkin. Place the pumpkin on a stable cutting board. If the pumpkin is very hard, you can heat it in the microwave for 2-3 minutes to soften the skin.
2

Place the chopped pumpkin in a medium-sized bowl. Add the melted coconut oil, 2/3 of the maple syrup (reserve the rest for sweetening the finished drink), ground cinnamon, ginger, nutmeg, and a pinch of salt. Mix everything thoroughly with your hands or a spoon, ensuring that each piece of pumpkin is evenly coated with the spices and syrup.

Ingredients: Hokkaido or butternut squash, Maple syrup, Coconut oil, Ground cinnamon, Ground ginger, Ground nutmeg, Salt
It's best to mix the pumpkin with your hands - this way you can be sure that the spices are evenly distributed. You can quickly melt the coconut oil in the microwave (about 20 seconds) or in a small saucepan.
3

Line a baking sheet with parchment paper. Spread the seasoned pumpkin in a single layer. Place in the preheated oven and bake for 25-30 minutes. The pumpkin is ready when it becomes very soft (a fork should go into it with no resistance), and its edges start to lightly caramelize and brown. This stage is what gives the drink its deep flavor.

Do not place the pieces of pumpkin too close to each other, as they will steam instead of roasting. Using parchment paper is key to prevent the caramelized syrup from sticking permanently to the baking tray.
4

Remove the baked pumpkin from the oven and let it cool slightly for about 5 minutes. Then transfer all the contents of the baking dish (pumpkin along with the spices and juices that formed) to the jar of a high-speed blender or the bowl of a food processor. Add about 50 ml of milk. Blend on the highest setting for 1-2 minutes until you achieve a perfectly smooth, velvety puree without any lumps. If necessary, scrape the mixture from the walls of the container while blending.

Ingredients: Whole milk 3.2%
A high-speed blender will give the best result. If you are using an immersion blender, place the pumpkin in a tall container to avoid splattering. If the puree is too thick, add a little more milk.

Latte Composition

5

Brew a very strong coffee – a double espresso from a coffee machine will be perfect. If you don't have a machine, you can brew 60 ml of very strong coffee in a moka pot or French press.

Ingredients: Espresso
The quality and strength of the coffee have a huge impact on the final flavor. Avoid instant coffee, as it will not provide the necessary depth of flavor and aroma.
6

In a small saucepan, combine the remaining milk (350 ml) with 4 heaping tablespoons of the prepared pumpkin puree (you can store the rest of the puree). Add the vanilla extract. Heat over medium heat, stirring constantly with a whisk, until the milk is hot and begins to steam. Do not bring to a boil! The goal is to combine the ingredients and have the milk perfectly hot for drinking.

Ingredients: Whole milk 3.2%, Vanilla extract
Use a whisk to perfectly combine the puree with the milk without lumps. If you have a milk frother, you can heat the milk with the puree and then froth it for a fluffy foam.

Serving

7

Prepare two tall glasses or large mugs. Pour one hot espresso (30 ml) into the bottom of each vessel. Then, slowly, holding the saucepan slightly to the side, pour in the hot pumpkin milk, filling the mugs almost to the brim. Taste the drink, and if it's not sweet enough for you, add the remaining maple syrup, stirring gently.

Ingredients: Espresso, Maple syrup
To achieve a nice layered effect, you can pour the milk slowly down the side of the glass or over a reversed spoon. This way, the coffee will stay at the bottom, creating a gradient of colors.
8

On top of each latte, form a generous dollop of whipped cream. Lightly sprinkle it with a pinch of ground cinnamon for decoration and added aroma. Additionally, if you wish, you can place a cinnamon stick in each glass. Serve immediately while the drink is hot and aromatic.

Ingredients: Whipped cream (from a siphon or whipped), Ground cinnamon, Cinnamon stick for decoration
The easiest way is to use whipped cream from a spray can. If you are whipping it yourself, do it just before serving. Use a small sieve to dust with cinnamon for an even and delicate sprinkle.

Fun Fact

💡

The popular American spice blend 'pumpkin spice' paradoxically does not contain any pumpkin at all. It is a combination of spices (cinnamon, ginger, cloves, nutmeg) that are traditionally used to flavor pumpkin pie. Our recipe is unique because it is based on the taste of real, roasted pumpkin!

Best for

Jesienny wieczór z książką Rozgrzewający napój po spacerze Podwieczorek w gronie przyjaciół Świąteczne spotkanie

Tips

🍽️ Serving

Serve in tall, clear latte glasses to showcase the beautiful orange color of the drink. A crunchy gingerbread cookie, a piece of apple pie, or carrot cake pairs perfectly with the latte. You can also drizzle whipped cream with a bit of maple syrup or caramel.

🥡 Storage

Unused roasted pumpkin puree can be stored in a tightly sealed jar in the refrigerator for 4-5 days. It can also be frozen in ice cube trays – one cube will be the perfect portion for one latte. This way, you can enjoy the taste of autumn at any time.

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