We blogged about it in our hot drinks post. We moaned because Starbucks doesn’t sell it in Oz. We got off our behinds and decided to make it for ourselves. And it was awesome.
We’ve chosen Gran Caffè Garibaldi’s Dolce Aroma for our pumpkin spiced latte. Its notes of caramel, apricot and coriander are the perfect match for the savoury hit of pumpkin and its natural sweetness keeps this from becoming your grandma’s pumpkin soup recipe with coffee.
1/4 pumpkin, skin removed and cut into small cubes
1 tablespoon sugar
sprinkle of nutmeg, cinnamon, black pepper & ginger
1/2 teaspoon vanilla extract
1 cup milk
1 Dolce Aroma espresso shot
Place your pumpkin in a pan, cover with water and boil until soft. Mash.
Return the mush to the saucepan with the sugar and spices. Cook until the sugar is caramelised. Add the milk and bring almost to the boil.
Pull our your stick blender or normal blender. Pour the milk mix in and blend until frothy. Be very careful if you use a blender. The lid will explode off if you don’t hold it down with a tea towel and Hulk like strength.
Brew your espresso shot and pour the pumpkin-spiced froth on top!