‘Mornings are crispy & sunsets are more golden’
They say, a fallen leaf is nothing more than a summer’s wave goodbye. Without even noticing, soon the trees have turned into a beautiful saturated colour palette and light summer nights start turning into dark evenings. As each day goes by, leaves turn brighter and slowly drop from trees which signifies the beginning of Autumn. As I’m writing this post, we are in the midst of one of the largest storms of the year. It feels like the gushing wind is pushing through the windows and the rain keeps progressing as the evening falls upon us. Currently, the candles are burning and I slowly sip on my homemade pumpkin latte. We roasted some pumpkin yesterday so I took advantage of the leftovers and made some into sweet puree with delicious autumn spices. This evening is all about being cozy indoors and sitting out the storm with my woolen socks on, under the blanket with this comforting warm coffee.
Pumpkin Puree Espresso Latte
- Homemade Pumpkin Puree (pumpkin, cinnamon vanilla essence, honey)
- Espresso shot
- Milk of Choice
- Freshly ground nutmeg
- 3 cloves
I had some roasted pumpkin leftover from last night’s dinner that was cooked in an oven for about an hour. In your food processor, add a ½ cup of the pumpkin flesh. Add in a few drop of vanilla essence, 1 teaspoon cinnamon, and 2 teaspoons of honey for some extra sweetness. If you don’t like honey, you can also use maple syrup or even brown sugar. Blitz so the consistency becomes a puree. Scoop the puree into a bowl and use this in the next few remaining days. Leave a little bit (a tablespoon or so) into the bottom of the food processor.
Meanwhile, prepare your espresso and simultaneously heat some milk in a saucepan. For this recipe I used regular milk but oat, almond or any milk of choice will do. While the milk is warming up add in a few cloves to it.
Once the milk is warm, take the cloves out. Add a splash of the milk into the food processor and blitz so that the pumpkin puree and the milk merge. Pour the liquid into your coffee mug. Add in the espresso shot. With the help of a milk frother, froth the remaining of the hot milk and pour into the mug. Grind some fresh nutmeg on top and garnish with some cloves.