March 12, 2017
Beverages, Breakfast, Dairy,
Vegetables, Pumpkin , New England, Budget-Friendly, Quick Meals, Fall/Autumn, Winter, Stove Top, Vegetarian, Make it from scratch, Milk, Condensed Milk more
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"Given here is a real treat pumpkin latte."
Combine cinnamon sticks, ginger, cloves, and 1 1/4 cups water in a medium saucepan. Bring to a boil over medium-high heat and cook, whisking occasionally, until most of the liquid has evaporated, about 10 minutes.
Whisk in pumpkin purée, condensed milk, cream, syrup, and salt and cook, whisking frequently, until mixture is thick and pudding-like in consistency, about 5 minutes. Whisk in vanilla and nutmeg, then strain mixture through a fine-mesh sieve, pressing on solids with a spatula to release as much liquid as possible, into a large bowl.
For each latte, stir together 2–4 Tbsp. pumpkin spice purée (depending how sweet you’d like it) and 1 1/4 oz. hot espresso in your favorite mug.
Top with steamed milk and a little bit of freshly grated cinnamon.
*NOTE: If you’re in a hurry, you can use very strong coffee instead of the espresso, and warmed half and half or cream instead of the steamed milk.*
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