Sweet vanilla, warming cinnamon and the perfect autumnal pumpkin kick – why not try cooking up our terrifyingly tasty treat?!
Here's our spookily simple video guide to making a Pumpkin Spiced Latte at home.
• 1 large mug of milk (dairy or non-dairy)
• 1 cooking pumpkin
• 1 to 3 tbsp sugar or sugar alternative
• 1 tbsp vanilla extract
• Ground cinnamon, nutmeg & ginger
• Strong hot coffee, Supercharger Espresso is our favourite
• Whipped cream to serve
Pick smaller, sweeter pumpkins.
Slice in half (avoiding the hard stem).
Spoon out the seed & lightly salt.
Bake skin side down on a tray lined with baking paper. Roast until soft (around 45 minutes at 200°C).
Scoop out the flesh and blitz until smooth.
Mix your spices:
1 ½ tablespoons ground cinnamon.
2 teaspoons ground ginger.
½ teaspoon ground nutmeg.
Brew strong, hot coffee:
15g coffee per mug / cup (large scoop per serving).
Supercharger Espresso is our favourite.
Gently heat (don't bubble & boil):
1 large mug milk.
2 tablespoons pumpkin puree.
1 tablespoon sugar.
Remove from the heat & whisk in:
1 tablespoon vanilla extract.
½ teaspoon spice mix.
Freshly brewed coffee.
Serve topped with whipped cream & spices.
