Homemade Pumpkin Spice Latte
- 2 pers
- 15 min preparation time
- Level Easy
- 15 min cooking time
Ingredients
- 150 g cooked squash (potimarron, butternut, or pumpkin)
- 200 g sugar
- 120 ml of water
- 1/2 teaspoon of gingerbread spice mix Sainte Lucie
- 1/2 teaspoon of nutmeg Sainte Lucie
- 1 teaspoon vanilla extract Sainte Lucie
- 2 espressos
- 150 ml of milk or plant-based milk
- 1 pinch of cinnamon Sainte Lucie
- Chantilly
Gourmet tip
For an even spicier version, add a small pinch of gingerbread spice mix directly to the whipped cream.
Preparation
- Peel the squash if necessary, cut it into pieces, and cook it in water until it is very tender. Drain and blend until smooth.
- To make the spiced syrup, pour the purée into a saucepan along with the water, sugar, vanilla, gingerbread spice mix, and nutmeg. Heat while stirring until it comes to a boil, then remove from the heat. Let it cool, and store the syrup in a clean, airtight container.
- Make the espressos and heat the milk. Divide 2 tablespoons of pumpkin syrup between two large cups, add the coffee, then the hot milk. Stir.
- Top with a generous dollop of whipped cream and a pinch of cinnamon. Serve immediately.
