My Korean KitchenHomemade Pumpkin Spice Latte (Without Coffee)
Save it, plan it, shop for it.
Supper turns recipes like this into a planned week and a sorted grocery list — then walks you through cooking, hands-free. Coming soon to iOS.
Ingredients
Serves 3- 1/4 tsp ginger powder
- 1/2 tsp nutmeg
- 1/2 tsp vanilla essence
- 2 cups milk ((500 ml))
- maple syrup (, optional but highly recommend)
- whipped cream (, optional but highly recommend)
- 1 Tbsp raw sugar (+ extra to taste if needed)
- 1/2 tsp cinnamon powder
- A few sprinkles cinnamon powder (, optional)
- cinnamon sticks (, optional)
- 200 g Kabocha (, seeded and skinned (approx. 185 g / 6.5 ounces steamed pumpkin))
Open in Supper to scale servings and turn this into a grocery list.
Steps
- Step 1
Prepare pumpkin for steaming. Wash and cut the pumpkin into small chunk pieces. Peel the skin off the pumpkin. Steam it in a boiling pot until it is cooked (20 to 25 mins).
- Step 2
Once the pumpkin is ready, put the steamed pumpkin and the milk into a blender. Blend it (approx 1 minute – to a complete liquid, not pulpy).
- Step 3
Pour the blended mixture into a pot then add the rest of the ingredients (excl. optional). Heat it up on low temperature setting for 4-5 mins. Stir/Whisk constantly.
- Step 4
Pour the pumpkin latte in a mug/tea cup. Decorate with optional ingredients then serve.
Interactive, hands-free timers are available in the Supper app.
Prepare pumpkin for steaming. Wash and cut the pumpkin into small chunk pieces. Peel the skin off the pumpkin. Steam it in a boiling pot until it is cooked (20 to 25 mins).
Source: My Korean Kitchen
