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Pumkin spice latte
2023-10-09
https://www.metro.ca/userfiles/image/recipes/pumpkin-spice-latte-12216.jpg
PT20M
PT1H00M
PT1H20M
Squash or pumpkin puree:
In a large saucepan, cook the squash (or pumpkin) in unsalted water for about 1 hour, until tender. Blend in a blender at high speed until very smooth.
Reserve.Spiced syrup:
In a saucepan blend brown sugar, water, cinnamon sticks, ground clove, ginger, nutmeg and pumpkin purée. Bring to a boil and let infused until use.Per latte:
Heat and froth the almond milk.
In a large mug, pour the spiced syrup, add a spoonful of squash or pumpkin puree, then the espresso and mix. Then add the frothed almond milk and top with whipped cream and a pinch of spice mix.Enjoy!Source : Martin Juneau
1
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1
squash or pumpkin puree :
400 g squash (or pumpkin) flesh, cubed
1 L Water
Spiced syrup
125 mL brown sugar
125 mL Water
2 sticks Cinnamon
1 pincée Pinch of ground cloves
5 mL ground ginger
10 mL ground nutmeg
30 mL pumpkin puree
per latte:
100 mL Vanilla flavoured almond milk, sweetened, frothed and HOT
35 mL espresso
50 mL whipped cream
50 mL Spiced syrup
1 pinch of spice mix made of clove, ginger, nutmeg and cinnamon
Pumkin spice latte
1
Cocktail
0:20
Preparation
1:00
COOKING
1:20
TOTAL TIME
Ingredients
-
squash or pumpkin puree :
-
400 g
squash (or pumpkin) flesh, cubed
-
1 L
Water
-
Spiced syrup
-
125 mL
brown sugar
-
125 mL
Water
-
2 sticks
Cinnamon
-
1 pincée
Pinch of ground cloves
-
5 mL
ground ginger
-
10 mL
ground nutmeg
-
30 mL
pumpkin puree
-
per latte:
-
100 mL
Vanilla flavoured almond milk, sweetened, frothed and HOT
-
35 mL
espresso
-
50 mL
whipped cream
-
50 mL
Spiced syrup
-
1 pinch
of spice mix made of clove, ginger, nutmeg and cinnamon
Preparation
Squash or pumpkin puree: In a large saucepan, cook the squash (or pumpkin) in unsalted water for about 1 hour, until tender. Blend in a blender at high speed until very smooth. Reserve.
Spiced syrup: In a saucepan blend brown sugar, water, cinnamon sticks, ground clove, ginger, nutmeg and pumpkin purée. Bring to a boil and let infused until use.
Per latte: Heat and froth the almond milk. In a large mug, pour the spiced syrup, add a spoonful of squash or pumpkin puree, then the espresso and mix. Then add the frothed almond milk and top with whipped cream and a pinch of spice mix.
Enjoy!
Source : Martin Juneau
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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