Pumpkin Latte 

Taken from my Chocolate Wonderful - pumpkin option, this makes a rich base which easily flavors lattes or steamers!

Stir in:
1 c heavy cream

Use immersion blender to blend until very smooth. Try not to eat it all at this point!

Cool the pumpkin base and store in the fridge. Makes nearly two pints.

Whisk into a little milk for a latte, or a whole cup of milk for a steamer. Use a hand-frother to finish mixing into the milk.

**Peel and freeze ginger. Then use microplane to grate fresh as needed.
In small saucepan combine:
15 oz pumpkin puree
5 oz pure cane sugar or turbinado sugar
3 oz pure maple syrup
2 t grated fresh ginger**
1 t salt
1/2 t cinnamon
1/4 t nutmeg
Bring to a sputtering simmer for 5-7 minutes. Continue to simmer gently another 15 minutes until thick and shiny. Stir often.

Cookbook Home | About | Search