Pumpkin Spice Latte

An exceptional cup, this pumpkin spice latte.

1. Boil the pumpkin cubes in a small layer of water over low heat for 15 minutes. Then puree them smooth with the immersion blender and sieve the mixture with the fine sieve, so that a thin puree remains.

2. Meanwhile, mix the cinnamon, ginger, cloves and nutmeg until smooth, this is the pumpkin spice. Whip the cream with ¼ of the sugar until stiff.

3. Heat the milk with the rest of the sugar and 4 tbsp pumpkin puree (per 4 people) over medium heat, stirring until the milk is almost boiling. Turn off the heat and stir in the vanilla extract and pumpkin spice.

4. Carefully pour the mixture into the blender (or use the immersion blender) and pulse a few times to make the drink airy.

5. Pour the pumpkin spice latte into 4 glasses. Carefully divide the coffee and then the whipped cream over it. Sprinkle with some cinnamon and serve immediately.

Allergy tip For a vegetable version, replace the milk with a vegetable alternative to milk, such as oat drink, and the whipped cream with a vegetable topping. This drink is then no longer gluten-free.
Storage Tip Use the rest of the pumpkin pieces in a soup.