When Halloween arrives, in America everything revolves around the pumpkin: for us it is a common vegetable to be included in our food plan; in other places in the world it becomes, however, the undisputed protagonist especially at certain times of the year..
Rich in beneficial properties, pumpkin is the undisputed queen of autumn: brought to the table in all sauces; cooked, raw, in rice, as a side dish, in cakes ..
Nobody had put it in their coffee yet to make Pumpkin latte!
Pumpkin e..cappuccino: an all-American story
Starbucks has always offered coffees paired with the most unusual ingredients in its menus.
About 15 years ago, the same company proposed to develop a new seasonal drink: from this moment a whole series of experiments started to arrive at what will be called Pumpkin spice latte !!!
Initially, the developers thought of recreating the flavor of pumpkin using a series of flavored sugary syrups discarding the idea of using the actual vegetable.
Condensed milk, sugar, preservatives and dyes; this was the original recipe.
Too chemical and unnatural to decide to revisit it immediately!
A few years later the use of pumpkin was introduced instead of artificial aromas and a more genuine drink was born which became, in a very short time, the most famous one sold in Starbucks.
The frequent patrons of this café will have had the opportunity to taste the pumpkin cappuccino and, those who are in London, may be enjoying it right now..
But we want to let those who simply want to try a new, unusual drink, to be enjoyed hot and without having to take a plane, try it too.
Try the Pumpkin spice latte recipe: we also make a fake protein whipped cream!!!
Original recipe VS healthy recipe
To make this drink perfect for everyone, I decided to make substitutions with respect to the ingredients provided in the original recipe.
The first things I went to remove were the sugar and condensed milk by choosing an almond-based plant milk and using the rice syrup to recreate the spiced syrup.
A syrup that I decided to make, however, not too spicy.
Not everyone, in fact, is a lover of certain spices and I thought then to leave them in the list of ingredients provided so that they can be included according to your personal tastes.
A quick recipe, very few steps and the pumpkin cappuccino is ready to be enjoyed!
The first step is to purée the pumpkin:
simply bake it in the oven at 200 ° for 20 minutes and, once cooked, pass it in the primer until you obtain a cream.
Now make a coffee and follow me !!!
Ingredients:
200g almond milk (or your choice)
1 long espresso
20g of pumpkin puree
1 teaspoon of rice syrup (or honey, maple, agave, malt)
cinnamon to taste
nutmeg (optional)
cloves (optional)
ginger (optional)
For the fake whipped cream:
100g of Greek yogurt 0%
10g of Iso Fuji Vanilla flavor
1/2 teaspoon of xanthan
2 tablespoons of cold water
Method:
We prepare a long coffee and pour it into a cup.
We add the pumpkin puree and the rice syrup.
We turn well (those who prefer can also add the spices in the list which are those provided in the original recipe).
Separately we heat the milk and, with the electric milk frother, we work it until the foam is obtained.
We pour it into the cup by combining it with the rest of the ingredients.
We make the fake cream by simply working, with a hand whisk, yogurt, proteins, water and xanthan.
We add the cream on the surface.
And here it is ready to serve hot with a sprinkling of ground cinnamon!
