This is yummy, seasonal and can use up the glut of pumpkins everyone is sure to have after Halloween.
For the recipe you need around 4 tbsp of pureed pumpkin. Which is just cooked pumpkin that has been pureed. Use either a food processor or hand juzzzer.
The pumpkin will keep for around 3 days in the fridge and one month in the freezer. Freeze in ice cube trays for quick latte sized festive portions!
Enough brewed coffee for 2 people.
I use 2 tablespoons of coffee for 2 people. Prepare in your usual way.
In a blender add the pumpkin puree and 1 cup of milk I used soya but all other types will work well. Add a large teaspoon of cinnamon and a 1/2 teaspoon of ginger. 1 teaspoon of vanilla I use the bean paste, essence will work too. 1 tablespoon of agave nectar. Whizz all until frothy. Then add the coffee. Whizz again to mix well.
Dust with cinnamon to serve.
You can heat the milk also if you want it really hot.