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Spiced Pumpkin Latte with Salted Caramel - photo 1
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Spiced Pumpkin Latte with Salted Caramel

Napoje Desery Dishes for Special Occasions 25 min Easy 7 wyświetleń ~26.42 PLN - (0)
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Description

This is the essence of autumn captured in a cup. Spiced Pumpkin Latte with Salted Caramel is a drink that warms, envelops, and lifts your spirits on chilly days. Inspired by American café culture, it has become a global phenomenon. Its base is a velvety, creamy pumpkin purée, combined with intense espresso and frothed milk. The whole is seasoned with a blend of spices – cinnamon, ginger, nutmeg, and cloves, which give it a deep, festive aroma. The secret of this recipe is the homemade salted caramel sauce, which balances the sweetness and adds a sophisticated character to the drink. Visually, the drink is stunning: the orange hue of the coffee contrasts with the white of the whipped cream, and golden streams of caramel create an appetizing decoration. Perfect to serve with a crunchy cookie or a slice of pumpkin pie.

Składniki (12)

Servings:
2
  • Espresso coffee 60 g
  • Cow's milk 3.2% 400 ml
  • Pumpkin purée 60 g
  • White sugar 100 g
  • Water 40 ml
  • 30% cream 60 ml
  • Butter 20 g
  • Brown sugar 30 g
  • 🌿 Przyprawy
  • Coarse sea salt 2 g
  • Gingerbread spice 1 łyżeczka
  • ✨ Opcjonalne
  • Bita śmietana w sprayu 50 g
  • Ground cinnamon 1 g
💰 Szacowany koszt dania: ~26.42 PLN (13.21 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Salted caramel sauce

1

Prepare the caramel sauce. In a small saucepan with a thick bottom, add white sugar and pour in water. Place it on medium heat. Gently stir with a wooden spoon only until the sugar dissolves. Then stop stirring and let the syrup cook for about 5-8 minutes. Watch the color – when the syrup takes on a deep amber hue, it is ready.

Ingredients: White sugar, Water
Use a saucepan with a light bottom to better control the color of the caramel. Do not stir the syrup after the sugar has dissolved, as this may cause crystallization. You can only gently swirl the entire saucepan. Be careful not to burn the caramel – it will become bitter. An amber color is the signal to act!
2

Remove the saucepan from the heat. VERY CAREFULLY, in batches, add the cream while continuously whisking vigorously. The mixture will bubble and splatter violently, so keep a safe distance. Once the foam subsides, add the diced cold butter and stir until completely melted and combined with the caramel, creating a smooth, uniform sauce.

Ingredients: 30% cream, Butter
Hot caramel has a very high temperature! Adding cooler cream causes a violent reaction. It's best to use a whisk with a long handle. Cream at room temperature will reduce the thermal shock. Continue mixing until the sauce is smooth.
3

Finally, add sea salt to the finished sauce and mix. Pour the hot sauce into a clean jar. Set aside to cool completely. The sauce will thicken as it cools.

Ingredients: Coarse sea salt
The sauce will seem quite thin when hot – this is normal. It will reach its proper consistency only after cooling in the fridge. You can store it in a sealed jar in the fridge for up to 2 weeks.

Pumpkin base

4

In a second saucepan, heat the milk over medium heat. Do not bring it to a boil – it should be hot, but not boiling. Remove from heat.

Ingredients: Cow's milk 3.2%
The ideal temperature for milk is around 60-70°C. If small bubbles start to appear at the edges of the pot, it’s a sign that it’s ready. Boiling milk can change its flavor.
5

Add the pumpkin purée, brown sugar, and gingerbread spice to the hot milk. Using a hand whisk or an immersion blender, mix everything very thoroughly until you achieve a smooth, uniform, orange mixture without lumps. Heat for another minute, stirring constantly.

Ingredients: Pumpkin purée, Brown sugar, Gingerbread spice
Using an immersion blender will give the smoothest consistency and help slightly aerate the mixture. If you're using a whisk, do it vigorously to break down the pumpkin fibers well. The goal is a smooth, aromatic liquid.

Preparing Latte

6

Brew two servings of strong espresso (a total of about 60 ml). You can use a coffee machine, a moka pot, or capsules. Pour the freshly brewed coffee evenly into two tall glasses or mugs.

Ingredients: Espresso coffee
Use glasses with a capacity of about 300-350 ml to fit all the ingredients and the foam. It's best if they are transparent to showcase the layers of the drink.
7

Froth the hot pumpkin-milk mixture using a milk frother. Insert the frother tip just below the surface of the liquid and froth for about 30-40 seconds, until the volume of the milk doubles and a thick, creamy foam forms.

If you don't have a frother, you can pour the hot mixture into a jar (filling it halfway), screw the lid on, and shake vigorously for a minute (be careful, it's hot, use an oven mitt!). Another option is to use a French press – pour in the milk and move the plunger up and down vigorously.
8

Carefully pour the frothed pumpkin milk into the glasses with espresso. Hold back the foam with a spoon to first pour in the liquid milk, and then gently add a thick layer of foam on top.

To achieve a nice layered effect, pour the milk slowly down the side of the glass. This will allow it to gently mix with the coffee at the bottom, creating a color gradient.
9

Decorate the finished latte. If using, add a large dollop of whipped cream on top. Then drizzle everything with the previously prepared salted caramel sauce, creating fancy patterns. Finally, optionally, sprinkle everything with a pinch of ground cinnamon. Serve immediately.

Ingredients: Bita śmietana w sprayu, Ground cinnamon
It's best to drizzle the caramel with a teaspoon, making quick forward and backward movements over the cup. Don't overdo it with the amount, as it is very intense in flavor. The latte tastes best right after preparation, while it's hot and the foam is stiff.

Fun Fact

💡

Pumpkin Spice Latte (PSL) was created and introduced to the menu by the Starbucks chain in 2003. Initially, the drink was tested in only 100 cafes, but its popularity exploded, making it a seasonal cultural phenomenon and the best-selling seasonal drink in the company's history.

Best for

Jesienne popołudnie z książką Spotkanie z przyjaciółmi Słodka chwila dla siebie Zamiast deseru po obiedzie

Tips

🍽️ Serving

Serve the latte in tall, transparent mugs with a handle to beautifully showcase its orange color and layers. You can serve a spiced cookie, such as ginger or cinnamon, which will perfectly complement the flavor of the coffee. You can also add a cinnamon stick as a stirrer.

🥡 Storage

The latte should be consumed immediately after preparation. If you have leftover caramel sauce, store it in an airtight jar in the refrigerator for up to 2 weeks. Before reusing, it can be gently warmed in a water bath or microwave to become more fluid. The milk-pumpkin base can be stored in the refrigerator for 1-2 days and heated before frothing.

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