Three weeks into the beginning of September, the pumpkin and spice latte craze has well and truly started.
The fall drink, made famous by global coffee brands, is loved by millions of caffeine fans around the world.
But you don’t have to rush to Starbucks or Costa Coffee to get your hands on one with this awesome recipe.
Based on the simple dalgona coffee phenomenon that was a big hit during the lockdown, this quick and easy recipe is so simple, anyone can make it.
Plus, you don’t need fancy equipment or expensive coffee beans to try.
Instagram gourmet @cakeontherun created a healthier take on the seasonal classic using real pumpkin.
Plus, its simple method works with any milk, so if you’re a vegan, you can substitute cow’s milk for soy, almonds, or oats.
And if you want to cut calories, you can use a sweetener in place of sugar to make it âlean,â as coffee professionals like to say.
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Recipe (1 person):
2 teaspoons of instant coffee granules
2 teaspoons of sugar or sweetener
2 teaspoons of boiling water
2 teaspoons of pumpkin puree
1/2 teaspoon ground cinnamon
300 ml hot or cold milk, any type
Vigorously whisk the sugar, coffee and water in a cup with a teaspoon for 3 minutes until thick and creamy (don’t give up, it will be worth it!)
Add the pumpkin puree and cinnamon to the cup and whisk again hard for about 1 minute until smooth and shiny.
Fill a glass with your choice of milk – hot or cold.
Pour the coffee mixture over the milk. If you want to add whipped cream on top for more indulgence, don’t hesitate.
Make it skinny
If you’re watching calories, replace sugar with sweetener and use skimmed or unsweetened almond milk.
It will look just as indulgent, but less creamy. And maybe miss the whipped cream filling.