Pumpkin-Spiced Latte – a detailed recipe for cooking. friends: 
Time: 40 minutes Difficulty: easy Servings: 2 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Pumpkin Latte
- 1 tbsp. milk
- 1 or 2 servings of hot espresso for latte
- 2 tbsp. l pumpkin-spiced syrup, see recipe below
- Cinnamon or seasoning for pumpkin pie for serving (to wish)
- Special equipment: milk frother (French press)
Pumpkin Spiced Syrup
- 1/3 Art. pumpkin puree
- 1 tbsp. l spice for pumpkin pie
- 1 tbsp. Sahara
- 1/2 tbsp. brown sugar
- 1 tsp vanilla extract
Recipes with similar ingredients: coffee, milk, pumpkin puree, seasoning for pumpkin pie, brown sugar, vanilla cinnamon extract
Recipe preparation:
- Bring the milk to a boil over low heat. Whisk milk with using milk frother.
- In two deep coffee mugs combine espresso and 1 tbsp. l pumpkin spiced syrup, pour in frothed milk. By sprinkle with spices on top. Coffee Latte Recipe with pumpkin. Pumpkin-spiced syrup: In a small saucepan, mix pumpkin puree and a mixture of spices for pumpkin pie and cook on medium heat until the mixture thickens and a flavor of spices appears, about 3 min. Mix 2 tbsp. cold water and plain and brown sugar in a medium saucepan, bring to a boil on high temperature and cook, stirring from time to time, until the mixture thickens and slightly decreases in volume for about 5 minutes. heat to a minimum, mix with spiced pumpkin puree and cook, stirring occasionally for 10 minutes. Do not let the mixture boil after you add the pumpkin, otherwise the syrup will become cloudy. Remove from heat and allow mixture to cool for 10 minutes. on top of a medium bowl and cover it with several layers of gauze. Pour the mixture through a sieve and let it drain slowly into a bowl. Add the vanilla extract to the syrup. Transfer to a container with tight-fitting lid. Syrup can be stored in the refrigerator 1 month. You will get about 1.5 tbsp. pumpkin syrup; leftovers can also be frozen and stored for a month.
