Pumpkin Spice Latte

Cooking method

1. Step 1:

   

   How do you make a pumpkin spice latte? Prep the ingredients. You'll need pumpkin purée—you can buy it ready-made (look in the baby-food aisle), but I made my own. It's quick and easy.

2. Step 2:

   

   Wash the pumpkin and cut off a small piece—you only need a little purée, so one piece is enough. Peel it and cut it into cubes. Then make the purée however you like—boil, steam, or roast it.

3. Step 3:

   

   I roasted the pumpkin in the oven. Wrap the pieces in foil and set them in a baking dish.

4. Step 4:

   

   Roast the pumpkin for 45 minutes at 375°F (190°C).

5. Step 5:

   

   Purée the roasted pumpkin—blend it, press it through a sieve, or just mash it with a fork.

6. Step 6:

   

   In a saucepan, combine 300 ml of the milk with two tablespoons of pumpkin purée, the vanilla sugar, cinnamon, ginger, and nutmeg. Stir.

7. Step 7:

   

   Set the saucepan of milk over low heat. Bring it to a boil, lower the heat all the way down, and simmer for 3–4 minutes so the spices infuse the milk with all their flavor.

8. Step 8:

   

   Brew the coffee however you like—a cezve, any kind of coffee maker; I used a stovetop moka pot.

9. Step 9:

   

   Warm the remaining 100 ml of milk to about 120–140°F (50–60°C)—it froths more easily at that temperature. Froth it however you can—with a whisk, milk frother, or French press—until you get a fluffy foam. No frothing tools? Use whipped cream instead.

10. Step 10:

    

    Grab a tall latte glass. This drink looks best in clear glass—as it sits, it separates into layers. Pour in the coffee; it should fill about a third of the glass.

11. Step 11:

    

    Next, pour in the spiced milk, filling almost to the top and leaving just enough room for the foam or cream.

12. Step 12:

    

    Spoon the milk foam on top. Serve right away while the coffee is still hot.