What’s with men and grocery lists? What is so difficult about looking into a list and picking a few fruits and vegetables as per the quantity mentioned? It would be a record if I get exact things in the exact quantity that I want, one day. Now to be fair, I do ask my husband to pick some never-heard-before stuff but in my defense, I always text him a picture of what it looks like. But I still have to be next to my phone the entire time he is out. The other day, I had asked for spring onions and he got Leeks instead! And another day, I had asked for Indian Pumpkin and he got Ash Gourd!! And yet another day, I had asked for dry pinto beans for my chalupa recipe and he got canned pinto beans. yet another day…….ya you got the idea. 🙂 Nonetheless, I appreciate that he never complains after looking at my weird grocery list and always manages to get them eventually.
Come fall and the entire web and all the food magazines get filled up with one pumpkin recipe after the other. I love all things pumpkin, so had to start with two of my favorite ingredients – pumpkin and coffee. Pumpkin spiced lattes are quite popular in the US and I totally get it. For me, with all the spices, this latte hits quite close to home. Cloves, cinnamon, nutmeg makes it taste similar to Indian chai and I love it! For the lovers of flavored coffee, this is a delight, specially when its fresh pumpkin puree that we are using. Ya, you heard that right, fresh pumpkin puree!
This Latte is ideally made with brewed coffee but I have made it with both brewed and instant coffee so that it can be prepared with whatever you have on hand. Although instant doesn’t taste as good or as authentic as the brewed version, it is still pretty good, I must say! I have taken inspiration from gimmesomeoven but have adapted it to my taste. All in all, its a fab recipe and perfect on those cold nights when all you want in the world is a good book, a cozy blanket and a hot cup of delicious coffee…..yum!
Ingredients
- 1/2 cup water
- 80 gms brown sugar (little less than 1/2 cup)
- 33 gm pumpkin puree (about 2 tbsp.)
- generous pinch cinnamon powder
- 1/8 tsp ginger powder
- generous pinch of nutmeg
- generous pinch of clove
- 1/2 cup water
- 1 1/2 tbsp. instant coffee or ground coffee
- 1 1/2 cup milk
- pinch of cinnamon powder
- cool whip or sweetened hand whipped cream(optional)
Instructions
- To a pan, add water, brown sugar, pumpkin puree, cinnamon powder, nutmeg, ginger and clove.
- Bring it to a boil and let it thicken slightly.
- Turn off the stove and keep it aside.
- Either brew the coffee in a coffee machine or in a pan, add water and coffee and let it come to a boil.
- Simultaneously, heat milk in another pan and turn off the stove as soon as you see some steam coming off.
- In two mugs, divide the coffee solution and pumpkin syrup equally.
- If you are skipping on the whipped cream, foam up the milk using a wire whisk. Using a spoon, hold back the foam and pour out the milk into the two mugs. Mix well. Now spoon the foam equally into the coffee mugs.
- If you are using whipped cream then simply pour the steamed milk into the mugs and mix well. Top it with some whipped cream.
- Sprinkle some cinnamon powder on top and serve hot.
Notes
You can change the amount of coffee to make it as strong as you like. Make sure the spices are well grounded because you won't strain the syrup.
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