Pumpkin spice latte

Pumpkin spice latte

Serves 1

To make the pumpkin purée, cut a whole pumpkin in half and roast, covered with baking paper for about an hour or until completely tender. Allow to cool then scoop out the flesh from the skins and purée in a blender til smooth. This will keep in the fridge in an airtight container for 4 days. You can make soup with any leftovers by thinning with stock or broth and seasoning. You can also make a big batch of the pumpkin spice mix using any measurement you like but one part each cinnamon, nutmeg, ginger and cardamom.

2 tsp pumpkin purée

Pinch ground cinnamon

Pinch ground nutmeg

Pinch ground ginger

Pinch ground cardamom

30ml vanilla syrup

Shot of espresso (optional)

1 cup steamed milk of choice

Whipped cream (optional)

In the bottom of your large mug, mix the pumpkin, spices, vanilla and coffee til smooth then pour over hot milk, top with whipped cream and sprinkle with cinnamon.