Coffee Tips

Percol’s Pumpkin Spice Latte

Cosy weather calls for cosy cuppas. Why to go to a cafe to make this seasonal favourite when you can make it in your very own home? Our Pumpkin Spice Latte recipe combines real pumpkin, our favourite spices, coffee and milk to make one mighty fine afternoon delight.

First thing’s first. Make the Pumpkin Spice Mix by combining the spices in a little jar. This will make enough for a few rounds of lattes, so make sure the lid is on tight and store with your other spices.

Pumpkin Spice Mix (we used BART’s spices)

3 tablespoons of ground cinnamon
2 teaspoons of ground ginger
2 teaspoons of ground nutmeg
1½ teaspoons of ground cloves

Next up, make your pumpkin puree.

Peel, chop and steam a small pumpkin until soft. Set aside a portion and mash it through a sieve until you have two tablespoons of finely pureed pumpkin. Any leftovers can be added in to your dinner or lunch prep – waste not, want not.

Make your latte and serve!

Combine two cups of milk, two tablespoons of pumpkin puree and two teaspoons of sugar in a saucepan and stir until hot, but not boiling. Remove from heat, add a teaspoon of the pre-made pumpkin spice mix, a few drops of vanilla extract and two shots of Ethiopia Espresso. Give the saucepan a good stir.

Pour through a strainer in to two large mugs and top with whipped cream, a sprinkle of pumpkin spice and garnish with a cinnamon stick. It tastes as good as it smells, trust us. Enjoy!

Tips:
If you don’t have a Nespresso machine, you can also substitute the espresso shots with half a cup of freshly brewed ground or instant coffee.
Milk can be replaced with nut milk or oat milk, which add another layer of flavour too.