Sobre esta receta

Un acogedor café de calabaza con especias de calidad de cafetería hecho en casa — sin jarabes sofisticados ni equipos especiales requeridos. El puré de calabaza real y las especias cálidas se hierven a fuego lento en una base de leche rica y cremosa, luego se combinan con un trago de café fuerte o espresso para ese icónico sabor otoñal. Perfectamente endulzado, profundamente especiado, y coronado con crema batida y un toque de canela.

Instrucciones

1. 1

   In a small saucepan over ^[medium heat], combine the milk, pumpkin puree, granulated sugar, pumpkin pie spice, cinnamon, pure vanilla extract, and fine salt. Whisk well to fully incorporate the pumpkin puree into the milk.

2. 2

   Heat the mixture, stirring frequently, until it is steaming and just about to simmer — small bubbles will appear around the edges. Do not let it boil. This should take about 5–7 minutes.

3. 3

   Remove from heat. For an ultra-smooth latte, carefully transfer the hot milk mixture to a blender and blend on high for 20–30 seconds until frothy and completely smooth. Alternatively, use an immersion blender directly in the saucepan. This step also creates a lovely foam.

4. 4

   Brew 2 cups of strong coffee (use a dark or medium roast) or pull 4 shots of espresso. The coffee should be hot and freshly brewed.

5. 5

   Divide the hot coffee between two large mugs (about 1 cup per mug). Pour the pumpkin spice milk mixture over the coffee, splitting it evenly between the two mugs. Stir gently to combine.

6. 6

   Top each latte with a generous dollop of whipped cream. Dust with a pinch of pumpkin pie spice and ground cinnamon. Serve immediately and enjoy.