Buy all ingredients right below the recipe
Puree
- 3 teaspoons cinnamon
- 1.5 teaspoons cardamom
- 2 teaspoons vanilla extract
- Pinch of nutmeg
- 1 tablespoon sugar
- 1/2 Hokkaido pumpkin
Pumpkin spice latte
- 200 ml milk
- Cane sugar
- Espresso shot
- Whipped cream spray
Instructions
- 1Peel the pumpkin, cut it into pieces, and bake it in the oven. Bake at 180 - 200 degrees for approximately 30 minutes. The pumpkin must be soft.
- 2Place the cooked pumpkin in a blender and add cinnamon, cardamom, vanilla extract, nutmeg, and a tablespoon of sugar. Blend until creamy.
- 3Pour milk into a saucepan and add a tablespoon of puree and sugar to taste. The liquid should be hot, but not boiling.
- 4Prepare an espresso shot. Pour the liquid mixture, along with the espresso, into a mug. Decorate with whipped cream and sprinkle with cinnamon.
