With the colder weather coming in and darker evenings every day at this time of the year, it’s time to get cozy again with candle light, board games, netflix or just time to be. What better way is there with a nice, warming beverage at hand?
Pumpkin Spiced Latte
Dairy-free, gluten-free, nut-free, vegan.
For the pumpkin puree, just steam slices of the unpeeled, deseeded Hokkaido pumpkin in a little water until cooked. Once it’s cooled down, puree in a blender with the remaining water until you get a thick paste.
If you do not want to use the espresso, leave it out and add some extra spices. I find the bitterness of espresso brings a bit of a balance to the sweetness of the pumpkin, but only ever use decaffeinated espresso, particularly at night. I have best results with Kenco Millicano, as I find these granules make the best tasting espresso if you do not have a machine.
The four spice mix I use contains ground nutmeg, ginger, cinnamon and glove. Of course, you can also use these spices individually.
The coconut milk I use in this recipe comes from a 1L TetraPak that you find with other non-dairy milk alternatives. The brand is Koko and you can find it in Delhaize in Belgium and in all major retailers in the UK.
- 1 cup coconut milk (see comments above)
- 3 tbsp slightly heaped hokkaido squash puree (see comments above)
- 1 small shot decaffeinated espresso (see comments above)
- 1-1.5 tbsp maple syrup
- ¼ tsp four spice
- 1/8 tsp ground vanilla bean or vanilla powder
- ¼ tsp ground cinnamon
- coconut whipped cream (optional: to serve)
- Combine all ingredients in a high speed blender, blend for 30 s, pour into a pan and heat through. Serve with coconut whipped cream if you fancy (I am usually too lazy to go through the extra effort 😉 ).Enjoy!