After a long December celebrating the cold weather, Christmas and the winter holidays have left us a desire for more. With ever-decreasing temperatures, we can’t help to enjoy the magic that snowy days, gloves and hats, and of course hot drinks bring about. There is nothing better than a hot beverage to beat the winter chill. Last autumn, people flocked to coffee shops ready to get their cups of Pumpkin Spice Latte and Eggnog Latte. At American Food Mart, with the help of Bakeroo, we wanted to teach you how to combine them into one very special drink. Here is our version of the Pumpkin Eggnog Latte recipe
10 minutes from prep to finish
Serves 1 (multiply the amounts accordingly to serve extra)
- 150 ml eggnog
- 100 ml of any milk
- 50 ml of espresso
- 1 1/2 tablespoons sugar
- 2 tablespoons pumpkin puree
- 1 teaspoon of pumpkin spice or ground cinnamon
- Cream (whipped)
Add the pumpkin purée into a mug or a bowl (if you’re making multiple drinks) and pour in the hot espresso. Stir in the pumpkin spice or ground cinnamon.
In a pot or saucepan over low heat, warm the milk up until it is frothy. Add and stir in the eggnog. Pour the milk into the mug or bowl and stir until combined.
Serve unto a mug and use the whipped cream to top the drink. Sprinkle some pumpkin spice over the cream to provide more aroma.
- Beware of any nut allergies as it contains cashew nuts.
- Beware of any insulin-related disease as it contains a high amount of syrup.
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