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.