← Nouns Cooking · Drinks Bar

Ingredients

• 2 tbsp Tinned pumpkin purée (unsweetened)
• 1 tbsp maple syrup, or to taste
• ¼ tsp ground cinnamon, plus extra to dust
• 1 pinch Ground ginger
• 1 pinch grated nutmeg
• 240 ml milk of your choice
• ¼ tsp vanilla extract
• 60 ml freshly made espresso (a double shot) or strong coffee
• 2 tbsp whipped cream, to top (optional)

Method

1. Whisk the pumpkin purée, maple syrup and spices together in a small pan, then gradually whisk in the milk.
2. Heat over medium-low, whisking now and then, for 4–5 min until steaming and smooth; do not let it boil.
3. Take it off the heat, add the vanilla and whisk hard (or blitz with a stick blender) until frothy.
4. Pour the espresso into a big mug, top with the pumpkin milk and finish with whipped cream and a dusting of cinnamon.

Tips

• Use tinned pure pumpkin, not sweetened pumpkin pie filling; freeze the rest of the tin in 2 tbsp portions.
• Swap the spices for ½ tsp ready-made pumpkin pie spice if you have it.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food olive magazine Love and Lemons