As I had said in my previous post, this is the time of the year. This latte needs no introduction. I don't know about you, but there is something calming about pumpkin spiced latte. It gives me that cozy vibe. Dawn, the sun just barely rising, the air is misty, and this warm latte just suits the atmosphere.
I make everything from scratch. If you do not wanna trouble yourself, you can use store-bought canned pumpkin puree. I am not judging. You can also skip the whole spice blending plus syrup making process and use store-bought ones from Starbucks too. But I would highly recommend that you make your own. It makes a lot of difference. Besides, who doesn't want their house to be permeated with the aroma of fall?
Ingredients:
(Serve 2)
Pumpkin Puree:
Pumpkin Preferable Japanese Kabocha, 1
Pumpkin Spiced Syrup:
Water, 360g
Granulated Sugar, 150g
Dark Muscovado Sugar, 150g
Pumpkin Spice Homemade, 2 TBSP
Pumpkin Puree, 125g
Latte:
Medium-Course Ground Coffee, 20g
Boiling Water, 200g + More
Oat Milk Homemade or Any Desired Milk, 320g
Pumpkin Spiced Syrup, 60g
Equipment:
Oven
V60 Coffee Brewer
Milk Frother
Sauce Pot
Directions:
Please visit my "Pumpkin Spice Blend" page for the recipe.
Please visit my "How To Make Oat Milk" page for the recipe.
Prepare the pumpkin puree.
If you are planning to use store-bought canned pumpkin puree, you can skip this step.
If not, preheat the oven to 200 degree celsius or 400 fahrenheit.
Remove the seeds and membrane.
*You can wash and bake the seeds with some olive oil at 150 degree celsius or 300 fahrenheit for 45 mins or until they are cwispy.*
Slice the pumpkin into quarters.
Wack into the oven and bake for about 30 mins or until it is fork tender.
Remove from the oven and set aside to cool down slightly.
Once the pumpkin is cool enuff to handle, scrape the flesh into a large bowl.
Mash the pumpkin with a fork or a masher.
It will keep for 4 days chilled in the fridge or frozen for 4 months.
Prepare the pumpkin spiced syrup.
In a pot over medium heat, add water, sugar, spice and puree.
Mix until well combined and the sugar has completely dissolved.
Turn the heat down to low and simmer until reduced to 3/4.
The syrup should coat the back of a spoon.
Pass the syrup thru' a sieve and into a pitcher.
Squeeze any residue until it gets too annoying to squeeze. Discard the residue.
Give it another stir to combine well.
Transfer into an airtight container.
It will keep for months chilled in the fridge.
Prepare the latte.
I am using a V60 to brew my coffee.
You can check out James Hoffman's detailed guide here.
Lightly wash the coffee paper filter with boiling water.
Discard the water.
Add ground coffee into the center of the filter.
Create a small well in the center.
Bloom the coffee with 40g of boiling water.
Gently swirl the brewer and sit for 30 seconds.
After 30 seconds, pour the remaining 160g of boiling water.
Allow the coffee to drip.
While the coffee is dripping, froth the milk with a milk frother.
Pour the syrup into individual serving cups.
Follow by the coffee and the milk.
Top it off with any leftover milk foam with a light dusting of the pumpkin spice blend.
Serve immediately.
Cheers!
I'm falling in love with V60...
There's something about Pumpkin Spiced Latte...
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