1
Pumpkin puree:
Roast the chopped pumpkin for approx. 30 minutes at 200°C. Mash the pumpkin and keep in the refrigerator. Alternatively, cook the pumpkin until tender for approx. 12 minutes and then puree until smooth using a blender. You can keep the pureed pumpkin in the refrigerator for up to 3 days.
2
Pumpkin Spice Mix:
Mix together 1 tsp. cinnamon, 1 tsp. ginger, 1 clove, 1 tsp. allspice and a pinch of nutmeg. You can make larger quantities all at once. You only need 0.5 tsp.; this mix will make approx. 4 lattes.
3
The Pumpkin Spice Latte:
Heat the milk, pumpkin puree, sugar and pumpkin spice mix in a small pan. Bring the mixture to the boil and stir well.
4
Remove the pan from the fire and add the espresso plus a tsp. of vanilla extract.
Pour into a large mug and garnish your Pumpkin Spice Latte with some whipped cream if desired.
