Believe it or not, I had never had a pumpkin latte before I made this for the first time yesterday. My sister and her boyfriend were visiting for the weekend from Brighton and I thought it would be a nice start to our Sunday. Unfortunately it received mixed reviews among my esteemed guests! H. didn’t like it (“vegetables in coffee”) and C. and F. thought it was just okay. I was the only one who really enjoyed it….hmmmm. I think it’s the perfect way to start a fall morning or afternoon pick-me-up which is when I made it today for the second time.
I used almond milk as my sister is dairy-free. I think it would work fine with regular too though and since I have to use this pumpkin puree up, I will be experimenting with that tomorrow!
Here’s how to make it:
- (Prepare espresso/strong coffee).
- Heat (and froth, if desired) 1 cup of milk per person.
- Mix milk with 2 tsps/per person pumpkin puree.*
- Pour in mug and add coffee as desired!
- Drizzle with nutmeg (optional).
*I had a bit of trouble finding the puree; in the UK, look in bigger supermarkets or online. I got mine at Whole Foods.