I’m not exactly sure what’s in the Pumpkin Spice Latte at Starbucks, but I know it isn’t actual pumpkin, and certainly not pumpkin seed milk. But they’re in mine. I love drinking vegetables, so if my coffee can have a portion of veg in it, I’m there. Add in warming cinnamon, nutmeg and ginger and… hello, autumn! I could have just added milk. And you could too, but if you really want to make this drink an unforgettable experience, you’ll make up a batch of pumpkin seed milk. It sounds long and involved, but really you just need to whiz up a cup of those green dried pepitas (pumpkin seeds) with some water in a high-speed blender and strain it.
This recipe makes extra pumpkin seed milk, so try it on your oatmeal, in smoothies or in a vegetable-less normal coffee.
- 150g (1 cup) dried pumpkin seeds (pepitas), soaked for at least an hour
- 1½ pints (4 cups) water
- 1 tablespoon coconut oil
- 160g (½ cup) pumpkin puree (tinned or cooked, fresh pumpkin pureed smooth in a blender or with a hand blender)
- 1-2 tablespoons honey, agave or other sweetener
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- Pinch of ground nutmeg
- Pinch of freshly ground black pepper
- 2 shots of espresso
- First, make the seed milk by whizzing the soaked seeds and four cups of water in a high-speed blender until smooth. Strain through a nut milk bag (or muslin cloth) into a bowl. Store the milk in a container in the fridge. (Note, this milk will settle, so give it a little shake before you use it. You will have leftover pumpkin seed milk so use it on oatmeal, as a drink, in smoothies etc…)
- For the latte, gently heat the pumpkin puree along with the vanilla and spices until it is warm. Add in the two cups of the pumpkin seed milk and whisk until hot. Pour the espresso shots into mugs and top up with the pumpkin milk.
- Note, you can substitute any other milk for the pumpkin seed milk.
If you made this with a fresh pumpkin, as I did, you’ll have some left over. Here are some lovely recipes to use it up:
I used pureed pumpkin guts in my pumpkin cupcakes with avocado buttercream and put some in my pumpkin and spice dark chocolate bark. Roast Fall Pumpkin Bruschetta with Creamy Ricotta & Caramelized Onions by She Eats looks divine! Choosing Raw’s pumpkin chia pudding sounds lovely and I adore chia puddings. From Calculus to Cupcakes has a lovely vegetarian pumpkin chili (served in adorbs little punkins, natch) How about a pumpkin fruit cake that uses grated fresh pumpkin from FabFood4All or a pumpkin, kale and coconut soup from How to Cook Good Food? You’ll want to finish that off with pumpkin-infused vodka!