Autumn has fallen, and if there's one thing we get excited about here at Silver Mushroom, it's Pumpkin Spiced Lattes. Each and every year we bring back our Pumpkin Spiced Latte recipe from our friend Jemma Loi, and this year is no exception. This delicious recipe is a yearly tradition we eagerly anticipate.
So get your cosy socks on, light your favourite autumn candle, and let's make your new favourite PSL.
Ingredients:
- 600ml milk
- 5 tbsp pumpkin purée
- 1 tbsp brown sugar
- 1 cinnamon stick
- 50ml of espresso or strong instant coffee
- Grated nutmeg
- 1/2 tsp ground ginger
- 1 tsp mixed spice
Optional (but Highly Recommended) Toppings:
- 300ml double cream
- 1/2 tsp mixed spice
- 1 tbsp icing sugar
Method:
- Pour the milk into a saucepan, add the cinnamon stick and bring to the boil. Once boiled, take the milk off the hob, and leave to stand whilst the cinnamon infuses.
- Place the pumpkin purée into a small bowl, alongside your coffee, brown sugar, grated nutmeg, ground ginger and mixed spice. Stir until it is thoroughly combined.
- Remove your cinnamon stick from the pan of milk, and put onto a low to medium heat. Add your pumpkin spice mixture and then gently warm through stirring as you go. Remove from the heat just before it starts to boil and divide the drink between two mugs.
- Whip together the double cream, icing sugar and mixed spice until it forms stiff peaks. Dollop on top of your lattes and finish with a dusting of nutmeg.
- Wrap up in your favourite cosy blanket, and enjoy!
