Pumpkin spice latte, or pumpkin spice latte, yes. I’ve talked about it so many times on instagram! I was shocked to say the least when they pointed out that there was no post here on the blog (yet I remember it * she said now aged and numb)


Known and sold all over the world by the international Starbucks chain, it is a milk-based drink – which you can prepare with any type of milk / drink you prefer – spicy and fragrant with healthy and tasty cooked pumpkin pulp inside.
You can cook the pumpkin on baking paper or buy the ready-made canned pulp that is now easily available on the market. In case you want to make it in the oven just put it on baking paper at 180 until it is cooked. It depends on the pumpkin and there is no precise time; you will know how to realize it without any problem.
If you have never tried this milk – and you are not fearless with unusual combinations – I am sure you will turn up your nose. It always happens like this and in the same way it always happens (almost, come on) to be proved wrong. It smells of Autumn and poetry, plaids and gingerbread cookies, a walk in the park among the leaves with a wrapping scarf and those cuddles on the sofa.

Once you have ascertained that pumpkin spice latte is for you, you will have – I think – only two problems: always having the pumpkin ready and even the spices; because they are the biggest waste of time. For the pumpkin it’s very simple: cook it and store it in ice containers or in resealable and washable sachets. Put in the freezer and it’s always ready. As for the mix, just prepare it in a nice jar so that it is always ready at hand, even for spiced biscuits, apple pies and pumpkin in all sauces. It’s a mix that you will need for so much more. In apple pie it is truly amazing!

You will find the right one for you. In the meantime, I have talked about it in more depth here.
8 tablespoons of cinnamon (I put three types, my favorites), two teaspoons of vanilla, three teaspoons of ginger, four teaspoons of turmeric, 18 ground cloves, one teaspoon of curry, cardamom and star anise, half a level spoon of ground black pepper, a quarter of a teaspoon of ground pink pepper, three cinnamon sticks and a vanilla bean that perfume everything even more.
There are several ways to prepare pumpkin spice latte. Today I write to you how I prepare it daily; the simplest method, without cream and complicated stuff. You could also prepare the syrup first but honestly I find that the most comfortable method (for me) is this. We will have the opportunity to make another post completely dedicated to the different techniques.

I take the single portion pulp from the freezer. I bake the pumpkin in the oven. I let it cool and then divide the portion into resealable and reusable bags. The dose is honestly subjective. I like about 4-5 tablespoons of sugar pulp for a classic cup.

I add the spices and turn well over low heat. Once the pulp and spices are well blended, slowly add the almond milk, but you can use your favorite vegetable drinks or whole / skimmed / partially milk. I go around well and it’s ready. If you also want foam, make a little foam separately and add. It doesn’t go up with all the pumpkin, I’m telling you because I’ve already tried it all ways * hysterical giggle *

I tried to group the most clicked and interesting recipes with pumpkin. And you can find them by clicking here.
In order to always have the pumpkin spice latte essence ready – apart from the pumpkin – they prepare a syrup based on water, sugar with all the spices. Having the syrup allows you to theoretically go faster. It is true that some may not want to use sugar. In reality, having the spice mix already halves the time. And with the pre-cooked frozen pumpkin always ready in single-portion version: times zero.

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