There are foods that can make me lose control and one of these is the pumpkin. When it’s the season I eat it every day, in every conceivable way. And I drink it too. In this thick, sweet, satisfying spicy milk.
Like to drink a slice of cake. If you love the pumpkin to madness you’ll not resist, you will have to try it. Redo the verse to the Spice Pumpkin Starbucks Milk – which I’ve never tried though: coffee and pumpkin?!?!?! but I will refer to it again because here in Shanghai you stumble constantly in the Starbucks – but without the coffee, since I drink it very little.
To sweeten, I used brown sugar, which I love for its intense and warm flavor, but honey, maple syrup, brown sugar or granulated honey are also good. The same goes for spices: I used the classic for pumpkin pie, but you can follow your palate. The cream on the other hand – here – is highly recommended, can turn a pleasant and tasty break in a jump in another dimension … Sink the spoon and mix a bit ‘to hot milk … a feeling that everybody should know.
The pumpkin instead must be perfect: compact, slightly watery, tasty and sugary, otherwise after the first sip you will want to pour everything in the sink. I find that the Delica variety is ideal. It just takes a piece of food advanced by other recipes.
And for a lactose-free version, just substitute milk with a good almond milk, which makes a wonderful pair with pumpkin. In short, more than a recipe is an idea.
Pumpkin spice milk
Ingredients for one mug
- 250 ml whole milk
- 60 g di steamed pumpkin
- 2 teaspoons brown sugar
- 1/2 teaspoon mixed spices (cinnamon, ginger, nutmeg, cloves)
- the tip of a teaspoon of vanilla extract
- whipped cream
- powdered cinnamon or cocoa powder to decorate
Put the pumpkin in the glass of the blender and add the sugar, the spices, the vanilla. Now add the hot milk and blend until the sugar and the pumpkin are well dissolved and blended. Transfer to a cup and decorate as desired with whipped cream and a sprinkling of cinnamon or cocoa. Serve immediately.