Yes, it's that time of year when everyone tries to figure out what is in Starbuck's pumpkin spice latte and debate about whether there is real pumpkin in it (there is not, but what is 100% honest and natural these days anyways?). If you don't have £4 to drop on one, why not make your own?
Pumpkin hint for Londoners: Libby's tinned pumpkin can be found at Whole Foods if you are struggling to find it in your local supermarket. I've only ever found it at Whole Foods after being tipped off by other american expats. They also sell organic pumpkin, which is more watery, but fine for a drinks recipe.
You will need:
2 cups milk
1/2 cup prepared hot strong coffee
2 Tbsp tinned pumpkin puree
1 Tbsp vanilla extract (imitation/vanilla 'flavour' is fine)
3 Tbsp sugar
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1/8 tsp ground ginger
1/2 tsp ground cinnamon
Whipped cream topping optional!
Yield: 2
1. In a saucepan, combine pumpkin, cloves, nutmeg, ginger, and cinnamon. Stir on medium heat until bubbling and heated through.
2. Add the milk, vanilla, and sugar. Stir until heated thoroughly and simmering slightly. Increase heat if necessary, but stir constantly to avoid scalding the milk.
3. Remove from heat and add coffee to taste. I've given 1/2 cup as a guide.
4. OPTIONAL STEP: Pour into cups through tea strainer to remove any larger pumpkin fibers.
Serve with whipped cream and sprinkle with nutmeg for presentation points! Enjoy!
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