Exact quantities, then the method.
A pumpkin spice latte does not need a Coffee machine, or even coffee. Ginger tea makes a surprisingly good base, because ginger is already in the spice blend, so the warmth runs right through. Pumpkin puree is what separates a homemade one from the syrup-pump version: whisked into the milk with a little brown sugar and warm spices, it gives the drink body and a proper autumn flavour, not just sweetness.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Pumpkin Spice Ginger Latte recipe. Canonical: https://teas.co.uk/recipes/ginger-tea/pumpkin-spice-ginger-latte/
Push the spiced milk through a sieve so it pours smooth, then finish with a swirl of cream and a final dusting of spice. One mug, about ten minutes.
You'll need
- 2 tea bags of Dilmah Ginger and Honey (for concentrate)
- 100ml freshly drawn water at 100C, just off the boil
- 200ml whole milk
- 2 tablespoons canned pumpkin puree
- 1 teaspoon light brown sugar
- 1/2 teaspoon pumpkin spice mix (cinnamon, nutmeg, cloves, ginger)
- 1 generous swirl of squirty cream
- A fine pinch of pumpkin spice mix, for the dust
- 1 300ml mug, warmed
- 1 small saucepan and a saucer for covering
- 1 small balloon whisk or milk frother
Method
- Warm your mug. Steep 2 tea bags in 100ml of just-boiled water for 5 minutes, covered.
- Lift out the bags and press them to release a strong concentrate.
- In a small saucepan, whisk together the milk, pumpkin puree, brown sugar and pumpkin spice.
- Heat gently to about 65C, whisking until the puree has fully blended into the milk.
- Pour the spiced milk through a fine sieve into the mug, then stir in the concentrate.
- Top with a swirl of cream and a fine dusting of pumpkin spice.
- No tinned pumpkin? A spoon of smooth, well-mashed butternut squash stands in nicely.
The tea it is made with, and what to make next.
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Brewed with: Dilmah Ginger and Honey, 20 Tea Bags 30g
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