Spiced Pumpkin Latte

Let's cook it
Difficulty Easy
Portions: 2
Total 50 min

Ingredients

  • 2 Cups Pumpkin (boiled and mashed)
  • 1/3 Cup Apple Cider / Apple Juice
  • 1/2 Cup Honey
  • 1 Teaspoon Cinnamon Powder
  • 1/4 Teaspoon Ginger Powder
  • 1/4 Teaspoon Nutmeg Powder
  • 1/8 Teaspoon Clove Powder
  • 1 1/2 Cup NESTLÉ 100% Full Cream Cow's Milk
  • 1/4 Cup Spiced Pumpkin Butter
  • 1/2 Teaspoon Vanilla Essence
  • 1/2 Cup NESCAFÉ® Classic Double Filter (brewed)
  • 1 Teaspoon Cinnamon Powder

Instructions

  • 1.  TO MAKE PUMPKIN BUTTER: In a medium saucepan, combine the pumpkin, cider, honey, and spices. Bring to a gentle boil over medium heat. Cook, stirring often until the pumpkin thickens slightly, but is spreadable, about 20-30 minutes. Taste, adding more honey if needed to sweeten.
  • 2.  Remove from the heat and let cool (the pumpkin butter will thicken as it cools). Transfer to glass jars and keep stored in the fridge for up to 1 month or in freezer safe containers for up to 3 months.
  • 3.  TO MAKE LATTE: Combine the milk, pumpkin butter, and vanilla in a medium pot and bring to a simmer, heating the mixture until it is steaming. When the mixture is steaming hot, remove it from the heat. Using a small whisk or a fork, whisk until frothy.
  • 4.  Pour the hot coffee between 2 mugs and then pour over the frothed pumpkin milk. Top with whipped cream and a sprinkle of cinnamon...or cinnamon sugar.

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