Every street corner in London is coercing me into buying a Starbucks pumpkin spice latte and since the combination sounds so utterly dreamy, I thought I’d try my own wholefood version instead. An organic pumpkin needing using up in the veg box could surely not have met with a yummier fate.
It is bright, creamy, thick and delicious – like pumpkin pie flavoured cup of chai. Warming cloves and nutmeg, with a good dose of blood sugar balancing cinnamon, taste just like winter, while vibrant ochre pumpkin and protein-rich almonds provide long lasting energy and nutrients. All in all, a cut above the sticky Starbucks pump.
In true American tradition, you can make this with canned pumpkin purée but roasting your own with a little coconut oil is so much more delicious and richer in nutrients – and colour. It also means you can keep the skin on: it’s where so much of the goodness is found.
This recipe is a thick, soupy hug in a mug and more substantial than steamed milk and spice, but if you prefer things a little milkier just use one slice of pumpkin (about 2 tbsp). And if you want to add coffee, use one slice of pumpkin and add a shot of espresso at the end.
2 medium slices roast pumpkin, skin on (about 3 tablespoons)
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup almonds + 2 cups hot water (or 2 cups warmed nut milk)
1 tsp honey (or more to taste)
1 tsp vanilla seed paste
Mix all the ingredients in a blender until smooth. If using nut milk, you may want to heat up the blended mixture before serving; if using almonds and hot water you will be good to go.
Pour into mugs and sprinkle with a little cinnamon to serve.