Ingredients
- 2 tbsp homemade pumpkin purée (made with 1 pumpkin)
- 200ml milk of your choice
- 1 double espresso
- 1 tsp tahini
- 1 tsp pure maple syrup, to taste
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- Pinch of ground nutmeg
- Tiny pinch of ground cloves
- ½ tsp vanilla extract
- Small pinch of salt
- Extra cinnamon, to finish
Method
- To make the pumpkin purée, heat the oven to 200°C/180°C fan. Cut the pumpkin in half and scoop out the seeds and stringy centre. Place cut-side down on a lined baking tray and roast for 35–45 minutes, or until completely tender when pierced with a knife.
- Allow the pumpkin to cool slightly, scoop the flesh away from the skin. Blend in a food processor until completely smooth. Take 2 tablespoons for your latte.
- Add the pumpkin purée, milk, tahini, maple syrup, cinnamon, ginger, nutmeg, cloves, vanilla and salt to a small saucepan. Warm gently over a medium-low heat, whisking continuously until hot and lightly frothy. Don't allow it to boil.
- Combine a double espresso shot with the hot pumpkin-spiced milk, finish with cinnamon and enjoy.
