Pumpkin spiced milk

Pumpkin spiced milk

Pumpkin spiced milk, an original idea: a spiced vanilla pumpkin latte with notes of gingerbread for a different latte. Ideal for brunch or just for pleasure.


Drink For 4 people

for 4 heat-resistant glasses of approx. 3 dl

200 g pumpkin, weighed, peeled, e.g. Hokkaido

1 teaspoon of gingerbread spice

1 sachet of vanilla sugar

2 tablespoons of sugar

1 litre of milk

2 litres of full cream

4 cast

Freind’s kitchen recipes, Chinese noodle soup recipe.

How to proceed

Preparation: approx. 20 minutes

Finely grate the pumpkin. Put it in a pot with a little water and cook it, stirring, until the water has completely evaporated. Add the gingerbread spices, vanilla sugar and sugar, then stir in the milk. Bring to a simmer and simmer over low heat for approx. 3 minutes, stirring. Remove the pot from the heat. Puree with a hand blender, then leave to stand for approx. 2 minutes.

Meanwhile, whip the cream firmly. Pour the pumpkin milk into the glasses and add espresso to each glass. Garnish with whipped cream and, to taste, with a pinch of gingerbread spice. You may be interested to read cauliflower focaccia recipe/ beef salad bowl recipe.

Useful tips

For children, prepare this recipe without adding the espresso.

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