Latte aux épices de citrouille

Ingrédients

• 2 espressos (about 40 ml each)
• 300 ml whole milk
• 3 tbsp pumpkin puree (canned or homemade)
• 3 tbsp cane sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• Pinch of ground cloves
• 120 ml water
• Extra cinnamon for garnish

Préparation

1. 1

   Make the pumpkin spice syrup: put the pumpkin puree, cane sugar, cinnamon, ginger, nutmeg, ground cloves and 120 ml water in a small saucepan. Heat over medium heat and stir well until the sugar has dissolved. Let simmer gently for 3 minutes, remove from the heat and strain the syrup through a fine-mesh sieve. Let cool slightly.Prepare two espressos of about 40 ml each. Use an espresso machine or a moka pot for the best flavor.Add 2 tablespoons of pumpkin spice syrup to each espresso and stir well.Warm the whole milk in a small saucepan over low heat to about 65°C (149°F). Then froth the milk with a milk frother until you have a nice, airy foam layer.Pour the espresso with pumpkin spice syrup into your glasses. Then carefully pour in the warm milk so the layers remain visible. Spoon the foam on top last.Sprinkle the lattes with a pinch of cinnamon and, if you like, a little freshly grated nutmeg. Serve immediately and enjoy.