Phil Vickery’s Spiced Pumpkin Latte
What’s the perfect hot drink for when you get back from a bracing wintry walk? We reckon this creation by Phil Vickery for Love Canned Food is hard to beat!
Preparation Time: 10min
Cooking Time: 5min
Serves: 4
Ingredients:
- 1x 425g can pumpkin purée
- 600ml boiling water
- 2-3tbsp coffee granules – needs to be strong, but really up to personal taste
- 3-4tbsp soft brown sugar or maple syrup, or a mix of both, again up to personal taste
- 2tsp ground mixed spice
- 400ml semi skimmed milk
- 1tsp ground cinnamon
- 2tbsp fudge pieces
- Whipped cream, optional
To Make:
- Spoon the pumpkin purée into a large plastic or glass bowl and whisk to break up, then pop into the microwave and warm through for 1min or so. It doesn’t need to be boiling hot. Keep warm.
- Pour the boiling water over the coffee and dissolve. Add the sugar and spice and mix well.
- Here’s the clever bit! Pour 200ml of the milk into a jam jar and screw the lid on well. Vigorously shake the jar for 30-45secs until it foams up. Remove the lid and then using a microwave set to 600W, heat the jar for between 15-20secs. Keep an eye, you can watch the foam rise to the top of the jar.
- Open the door remove the jar and gently fold the foam and liquid together.
- Pour the hot pumpkin and coffee mix into tall glasses, leaving 2-3cm at the top.
- Spoon jam jar milk evenly between two of the filled glasses right to the top.
- Repeat the process with the remaining milk and spoon over the last two glasses.
- Dust with cinnamon and add a few fudge pieces. Whipped cream is an optional extra.
