Spiced Pumpkin Latte
Nothing beats a warm milky drink full of spices to conquer that cold stormy weather. This recipe might need a bit of time but it is really worth the effort. You can store the jar for at least 1 month in the fridge.
Roasted sticky & sweet pumpkin goodies
Ingredients (for 20 servings or 1 big jar):
800 g pumpkin (type Hokkaido)
2 teaspoons of cinnamon
2 teaspoons of grounded cloves
2 teaspoons of ginger powder
1/2 nutmeg (grounded)
1 teaspoon of salt
1/2 teaspoon of black pepper
1 tablespoon of vanilla- extract
85 g of brown sugar
5 tablespoons of maple syrup
half a glas of water
Directions:
Cut your pumpkin into cubes and place them on a baking tray
Preheat the oven at 180°C
Add all the other ingredients, mix well using your hands, and cover the baking tray with aluminium foil
Bake for 40 min or until the pumpkin is really soft and the sugar starts to caramelise
Mix everything with a food processor or blender until in turns into a smooth paste (if the paste is too think you can always add a big of extra water)
Transfer the paste into a clean jar and store in the fridge
Warm a cup of milk (or use a milk frother) and add 1 big tablespoon of the pumpkin puree*.
Put it in a big cup and sprinkle with cinnamon. Enjoy!
*In this stage you can add a small cup of espresso or coffee
Nina Beckers
