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Pumpkin Spice Latte or Matcha
Introduction from Jessica Geddes
Pumpkin spice is the ultimate autumnal treat – but is so often made with artificial flavourings and syrups. This version is so easy to make, and so versatile! Enjoy it as a matcha or latte, hot or cold!
Ingredients
Method
To make the pumpkin spice purée:
If you are starting with raw pumpkin, peel and chop the pumpkin into small cubes. Microwave the pumpkin with a tablespoon of water, or boil it in a saucepan until completely soft, then mash into a smooth purée. Add the ground spices and mix thoroughly to combine the flavours.
Strain the pumpkin purée through a sieve (strainer) before mixing in the sugar. If it is too thick, add some water, a teaspoon at a time.
If using ready-made pumpkin purée, mix in the spices and sugar and heat it through before moving on to the next step. (See Notes, below, on how to store leftover purée.)
To make a Pumpkin Spice Latte:
Make a fresh espresso shot in a mug. If you are using instant, put a teaspoon of coffee in a mug, then add a splash of boiling water and mix it until smooth and combined. Stir in 1 tablespoon or 1 cube of pumpkin purée.
Heat and froth your milk with a milk frother or in a saucepan on the stove. You can replicate a milk frother by spinning a whisk very fast between the palms of your hands, although this creates a much lighter foam than a milk frother. Pour the frothed milk over the espresso and purée.
Add sugar or maple syrup to taste.
Sprinkle with a little extra cinnamon to serve, if you like.
To make a Pumpkin Spice Matcha:
Mix a teaspoon of matcha powder with 3 tablespoons of warm water in a small bowl. Whisk in a zigzag motion, ideally using a matcha whisk (see page 14), until smooth. Then, pour into a mug or heatproof glass and mix in the pumpkin purée.
Heat and froth your milk with a milk frother or in a saucepan on the stove. You can replicate a milk frother by spinning a whisk very fast between the palms of your hands, although this creates a much lighter foam than a milk frother. Top the matcha up with the frothed milk.
Add sugar or maple syrup to taste.
Sprinkle with a little extra cinnamon to serve, if you like.
Notes
Your purée will last a couple of days in the refrigerator, or you can make a bigger batch and freeze it in ice cube trays, defrosting a cube every time you want a pumpkin spice hit.
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