Ingredients

The following ingredients have 2 Servings
  • 1 cup (150g) dried pumpkin seeds (pepitas) (soaked for at least an hour)
  • 4 cups (1 1/2 pints) water
  • 1 tablespoon coconut oil
  • 1/2 cup (150g) pumpkin puree ((canned or cooked, fresh pumpkin pureed smooth in a blender or with a hand blender))
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • Pinch of ground nutmeg
  • Pinch of freshly ground black pepper
  • 2 shots of espresso

Instruction

  • 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.