Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Homemade Spiced Pumpkin Latte - photo 1
← Recipes

Homemade Spiced Pumpkin Latte

Drinks Desserts Vegetarian Dishes 45 min Easy 5 wyświetleń ~11.73 PLN - (0)
Rate:
(0)

Description

Homemade Spiced Pumpkin Latte is the essence of autumn captured in a cup. This aromatic, warming coffee drink is a much healthier and tastier alternative to popular café versions. At its heart is velvety, homemade roasted pumpkin purée, which gives the drink natural sweetness, beautiful color, and creamy consistency. It is complemented by an intense, spiced syrup with notes of cinnamon, cloves, ginger, and nutmeg, which envelops the senses in warmth. The distinct flavor of freshly brewed espresso perfectly balances the sweetness and milky base. Topped with a cloud of fluffy whipped cream and a sprinkle of cinnamon, it becomes not just a drink, but a true dessert. Perfect for chilly evenings, gatherings with friends, or as a reward after a long day. Its preparation is a true ritual that will fill the home with the most beautiful scent of autumn.

Składniki (11)

Servings:
2
  • Hokkaido pumpkin 500 g
  • Water 125 ml
  • Brown sugar 100 g
  • Fresh ginger 10 g
  • Milk 3.2% 400 ml
  • Espresso 60 ml
  • 🌿 Przyprawy
  • Cinnamon stick 2.5 szt.
  • Cloves 1 g
  • Ground nutmeg 1 łyżeczka
  • ✨ Opcjonalne
  • Bita śmietana w sprayu 50 g
  • Ground cinnamon 1 g
💰 Szacowany koszt dania: ~11.73 PLN (5.87 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pumpkin Purée

1

Preheat the oven to 200°C (fan). Rinse the pumpkin thoroughly under running water. Using a large, sharp knife, cut the pumpkin in half. Be careful, the skin is tough. Use a spoon to scoop out the seeds and fibrous flesh from the center of both halves. Cut the pumpkin into smaller pieces, e.g. quarters or eighths. Place the pumpkin pieces on a baking sheet lined with parchment paper, skin side down. Put in the preheated oven and bake for about 20-25 minutes. You can check if it's ready by inserting a fork into the flesh - it should go in easily, without resistance.

Ingredients: Hokkaido pumpkin
It's best to use a heavy chef's knife. Hokkaido pumpkin has an edible skin, but for perfectly smooth purée, it's better to remove it. Don't throw away the seeds! You can wash, dry, and roast them with salt - it's a delicious snack.
2

Remove the baked pumpkin from the oven and set it aside for about 10 minutes to cool slightly so it can be safely handled. When the pumpkin is cool enough, use a spoon to separate the flesh from the skin. Transfer all the flesh to a blender or food processor. Blend on high speed for 1-2 minutes until you achieve a perfectly smooth, velvety mixture without lumps. If the purée is very thick, you can add 1-2 tablespoons of water to make it easier for the blender to work.

Ingredients: Hokkaido pumpkin
You can use an immersion blender (stick blender), but a countertop blender will give a smoother result. From the given amount of pumpkin, you will get more purée than needed for the recipe. Store the rest in the refrigerator for 3-4 days or freeze it.

Spice syrup

3

Prepare the syrup. Pour water into a small saucepan and add brown sugar. Add a cinnamon stick and cloves. Peel a piece of ginger and cut it into two thicker slices, lightly crush them with the handle of a knife to release more aroma, and add to the saucepan. Finally, add a pinch of freshly grated nutmeg.

Ingredients: Water, Brown sugar, Cinnamon stick, Cloves, Fresh ginger, Ground nutmeg
Use a heavy-bottomed saucepan to prevent the sugar from burning. If you don't have fresh ginger, you can substitute it with 1/4 teaspoon of ground ginger, but fresh will give a much better aroma.
4

Place a saucepan over medium heat and warm it, stirring occasionally, until the sugar completely dissolves. Then bring the syrup to a boil. Once it starts boiling, reduce the heat to the minimum and simmer for about 8-10 minutes, uncovered. The syrup should thicken slightly and take on a beautiful amber color and intense aroma.

Do not stir the syrup after boiling to prevent crystallization. The finished syrup will have a consistency slightly thicker than water. Remember that it will thicken even more after cooling.
5

Remove the saucepan from the heat and let it sit for 5 minutes to cool slightly. Prepare a small fine-mesh strainer and a clean bottle or jar. Pour the syrup through the strainer to separate it from the spices (cinnamon sticks, cloves, and ginger). Discard the spices. The syrup is ready to use.

When pouring the syrup, you can gently press the spices with a spoon against the strainer to extract any remaining aromatic liquid. Store the leftover syrup in the refrigerator for up to 2 weeks.

Assembling the Latte

6

Prepare the coffee base. Brew two strong shots of espresso. You can use a coffee machine, a moka pot, or an Aeropress. It's important that the coffee is intense in flavor, as it will need to stand out against the taste of pumpkin and milk. Immediately pour the hot espresso evenly into two tall glasses or mugs (about 30 ml per serving).

Ingredients: Espresso
The best choice is freshly ground coffee. If you can't make espresso, you can brew very strong instant coffee (2 teaspoons for 60 ml of hot water).
7

In a small saucepan, combine the milk, 2 heaping tablespoons of prepared pumpkin purée (about 60g), and 2-3 tablespoons of spiced syrup (depending on your preferred sweetness). Place the saucepan over medium heat and warm it up, stirring constantly with a whisk. Mix vigorously to ensure the purée blends perfectly with the milk. Heat until the mixture is hot and the first bubbles start to appear at the edges. Do not bring to a boil!

Ingredients: Milk 3.2%
Use a whisk instead of a spoon - this will help avoid lumps and pre-aerate the milk. Boiling the milk can cause it to curdle and ruin the flavor of the drink.
8

Remove the hot pumpkin milk from the heat. Now it's time to froth. You can use an electric milk frother by placing it in the saucepan and frothing for about 30 seconds until a thick foam forms. Alternatively, pour the hot milk into a French press (filling it no more than halfway) and vigorously move the plunger up and down for about a minute until the volume of the milk doubles and foam forms.

If you don't have a frother, you can pour hot milk into a tightly sealed jar (be careful, it's hot - hold it with a cloth!) and shake vigorously for a minute.
9

Now for the final assembly. Take the cups with the prepared espresso. Slowly and carefully pour the hot, frothed pumpkin milk into the cups. To achieve a nice effect, you can hold back the foam with a spoon, pouring the liquid milk first, and then spooning the thick foam on top of the drink at the end.

Pouring the milk down the side of the cup will help maintain the layers. Work quickly while the milk and coffee are hot.
10

Decorate your latte. If you are using optional ingredients, add a large dollop of whipped cream on top of the foam. Then, through a small sieve, sprinkle everything with a pinch of ground cinnamon for extra aroma and a beautiful appearance. Serve immediately while it is hot and aromatic.

Ingredients: Bita śmietana w sprayu, Ground cinnamon
You can also drizzle the whipped cream with a bit of the remaining spiced syrup or caramel syrup.

Fun Fact

💡

Although 'Pumpkin Spice Latte' became a global phenomenon thanks to the Starbucks chain in the early 21st century, the spice blend itself (cinnamon, nutmeg, ginger, cloves) was promoted by American spice companies as 'Pumpkin Pie Spice' for home baking as early as the 1930s.

Best for

Jesienny wieczór z książką Spotkanie z przyjaciółmi Rozgrzewający napój po spacerze Słodka chwila dla siebie

Tips

🍽️ Serving

Serve in tall, thick-walled, transparent glasses to showcase the appetizing color and layers of the drink. For decoration, instead of cinnamon, you can use grated dark chocolate. The latte pairs perfectly with crispy ginger cookies, apple pie, or a slice of pumpkin cake.

🥡 Storage

Remaining pumpkin purée can be stored in the refrigerator in an airtight container for 3-4 days or frozen in small portions (e.g., in ice cube trays). Spiced syrup should be kept in the refrigerator in a sealed bottle for up to 2 weeks. Prepared latte should not be stored, as it loses its foam and aroma - it's best to drink it immediately after preparation.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Kremowe Gnocchi z Dynią, Szałwią i Prażonymi Orzechami Laskowymi 60 min

Kremowe Gnocchi z Dynią, Szałwią i Prażony...

Anything
Kremowe gnocchi z pieczoną dynią, szałwią i orzechami laskowymi 90 min

Kremowe gnocchi z pieczoną dynią, szałwią ...

Main Dishes
Plum Dumplings - Czech Potato Dumplings with Plums in Spicy Sauce 90 min

Plum Dumplings - Czech Potato Dumplings wi...

Czech Cuisine
Creamy Pumpkin Soup with Roasted Garlic and Coconut Milk 80 min

Creamy Pumpkin Soup with Roasted Garlic an...

Soups
Rozgrzewający Mus Jabłkowy z Imbirem i Cynamonem 40 min

Rozgrzewający Mus Jabłkowy z Imbirem i Cyn...

Drinks
Korzenny Grzaniec Jabłkowo-Żurawinowy 30 min

Korzenny Grzaniec Jabłkowo-Żurawinowy

Drinks

Recipe Categories

Drinks
Drinks in: Christmas Eve Dinner

Homemade drinks are freshness and flavor without artificial additives - from juices to cocktails. Fruit and green smoothies: spinach, banana, mango, and berries in a blender. Lemonades: classic, strawberry, cucumber, and basil - a refreshing treat for summer. Milkshakes: chocolate, vanilla, straw...

See all recipes in this category
Desserts
Desserts in: New Year's Eve

A sweet ending to the New Year's Eve dinner is a must-have that will put everyone in a joyful mood for the new year.

See all recipes in this category
Vegetarian Dishes
Vegetarian Dishes

Vegetarian cuisine is a wealth of flavors without meat - healthy, colorful, and filling. Plant-based proteins: lentils, chickpeas, beans, peas, and soy take center stage. Cheeses and dairy: feta, halloumi, ricotta, and mascarpone in main dishes. Eggs in various forms: omelets, frittata, shakshuka...

See all recipes in this category
Reklama