Ingredients and Weight:
- Pumpkin Puree: 2 cups (400g)
- Whole Milk: 3 cups (710ml)
- Espresso Coffee: 1 cup (from about 10 espresso pods)
- Cane Sugar: 1/2 cup (100g)
- Ground Cinnamon: 2 tablespoons
- Ground Nutmeg: 1 teaspoon
- Salt: 1/4 teaspoon
Preparation Time:
- Preparation Time: 30 minutes
- Cooking Time: 15 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- In a medium saucepan, combine pumpkin puree, milk, and espresso coffee. Bring to a gentle boil.
- Add cane sugar, cinnamon, nutmeg, and salt. Reduce heat and let it simmer for 5 minutes.
- Remove from heat and let it cool for a few minutes. Then pour into cups or mugs.
- Garnish with whipped cream and a sprinkle of cinnamon if desired.
Nutritional Information:
(Based on the given ingredients)
* Calories: Approximately 400 calories per serving (considering the milk and sugar content)
* Carbohydrates: Sugar from pumpkin and added cane sugar provides a rich source of carbs.
* Fat: Milk contains both saturated and unsaturated fats.
* Protein: Milk is a good source of protein.
Dish Characteristics:
- A warm and comforting drink that is perfect for colder weather.
- The combination of pumpkin and spices gives it a unique flavor that Americans often enjoy.
- It's a creative dish that can be easily made at home with readily available ingredients.
User Comments:
- "The Pumpkin Spiced Latte was a pleasant surprise! The flavors were well-balanced and the drink was very enjoyable."
- "I love the combination of pumpkin and coffee. This dish captured the essence of autumn perfectly."
- "This is a great recipe for a chilly day. The drink was creamy and had a nice spice to it."
Special Precautions and Tips:
- Make sure to use fresh pumpkin puree for the best flavor and texture.
- Adjust the amount of sugar based on your preference for sweetness.
- If you want to make it dairy-free, you can use plant-based milk instead of whole milk.
- Be careful not to overcook the mixture, as it can separate the milk and ruin the texture of the latte.
