Pumpkin Spice Latte with Maple Whip Cream
Try this zero-waste pumpkin spice latte recipe. The pumpkin flesh and skin is turned into a creamy puree and the pumpkin strings and seeds into delicious, crispy cinnamon toppings.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Servings: 2
Ingredients:
For the pumpkin latte:
100 g Pumpkins
½ tsp Ground cinnamon
a pinch of Ground ginger
a pinch of Ground nutmeg
100 ml Espresso (or strong coffee )
300 ml Milk of choice
For the maple cream:
300 ml Whipping cream (or vegan whipping cream )
2 tbsp Maple syrup
For the pumpkin seeds:
½ tsp Ground cinnamon
1 tsp Vegetable oil
Recipe:
- Preheat the oven to 180 C/ 160 fan/ gas mark 4. Cut the pumpkin in half, then use a spoon and scoop all of the pumpkin strings and seeds out. Set the seeds aside to roast later. Cut the pumpkin halves into pieces, and place in a large, shallow baking dish, then add about 1 cm of water. Cook in the oven for 45 minutes, or until the pumpkin flesh is tender, and the pumpkin skin is soft and lightly charred. Once cooked, use a food processor or blender to blitz the pumpkin to a smooth puree.
- Now for the seeds. Use your hands to separate the pumpkin strings and seeds (don't get rid of the strings). Place the seeds in a small saucepan, cover with a little water and bring to the boil. Simmer for 5 minutes, then drain well. Put the seeds and pumpkin strings in a baking tray, then drizzle with oil, season with cinnamon roast at 180 C/160 fan/gas mark 4, for 5-8 minutes, until crispy.
- While they're cooking, whisk the whipping cream until soft peaks form. Add the maple syrup and whisk again for a few seconds, or until medium peaks from.
- Now it's time to put it all together. Put 90g of pumpkin puree, spices, espresso, and milk in a saucepan. Bring to a boil, then pour into heatproof glasses or mugs and spoon over the maple whipped cream. Sprinkle with the cinnamon pumpkin strings and seeds before serving. Enjoy!
