It’s the same story every year. The sun pops behind a cloud for 5 minutes towards the end of August and our brains automatically flip to ‘Autumn mode’. We can’t help it and we won’t apologise, we love autumn and everything the season entails. Cosy blankets, darker evenings, hearty dinners by an open fire, it’s enough to send us into a complete and utter Pumpkin Spice frenzy.
Speaking of Pumpkin Spice, we are incredibly excited to share our all time favourite Autumn drinks recipe with you. This recipe was created and shot by the talented Jemma Loi, you can check out her gorgeous instagram page here. Jemma made this scrumptious recipe in our Autumn Mugs, available here, and featured them on our brand new Pumpkin serving paddle board, available here.
This recipe is heart warming, delicious, simple and great for warming up with after a chilly Autumn walk, thank us later! Why not put your feet up with this yum PSL and shop our brand new Autumn Edit, view here.
Ingredients:
- 600 ml whole milk (any milk will work)
- 5 tbsp pumpkin purée
- 1 tbsp brown sugar
- A stick of cinnamon bark
- 50ml of espresso or strong instant coffee
- Grated nutmeg
- 1/2 tsp ground ginger
- 1 tsp mixed spice
- Optional topping:
- 300ml double cream
- 1/2 tsp mixed spice
- 1 tbsp icing sugar
- Pour the milk into a medium saucepan, add the cinnamon bark and gently bring to the boil. Leave to stand and allow the cinnamon to infuse.
- Meanwhile, place your pumpkin purée in a small bowl. You can purchase canned pumpkin purée in the world food aisle of some supermarkets or alternatively roast your own pumpkin or squash in the oven for around 40 minutes. If you do the latter it makes an amazing pumpkin spice base if you drizzle with maple syrup, mixed spice and grated ginger first. Add your coffee, brown sugar, grated nutmeg, ground ginger and mixed spice to the pumpkin purée and thoroughly combine.
- Remove your cinnamon bark from the pan of milk, add your pumpkin spice mixture and then gently warm through stirring as you go. Remove from the heat just before it starts to boil and divide between two mugs.
- To turn a delicious Pumpkin Spice Latte into a decadent one, you can make a delicious spiced whip. Pour 300 mls of double cream into a bowl, add a tbsp of icing sugar and 1/2 tsp mixed spice. Whip until it forms stiff peaks, transfer to a piping bag and top your lattes. Finish with a dusting of nutmeg and enjoy!
We hope you love this recipe, please let us know in the comments if you try this recipe. We’d love to know your thoughts!
