Latte à la citrouille maison (plus santé que celui du commerce)

PAR GABRIELLE LEBLANC pour NOOVO MOI.

Les lattés du commerce sont remplis de sucre et vraiment trop chers!

Celui du Starbucks, grand format avec crème fouettée compte 390 calories et 50
grammes de sucres ajoutés. Soit la dose maximale quotidienne recommandée par
l'O.M.S. pour un adulte.

Ingrédients

Pour votre latte:

3/4 tasse de lait — vous pouvez utiliser votre préféré (amande, soya, etc.)

1/2 c. à soupe de purée de citrouille (du commerce ou maison)

2 c. à soupe de sirop d’érable

3/4 c. à thé de cannelle moulue

1/2 c. à thé de muscade moulue

1 c. à thé de vanille

1 double espresso allongé (pour 1/4 de tasse) ou simplement ¼ de tasse de café

fort, si non expresso

Préparation

Mélanger tous les ingrédients ensemble

Au micro-ondes:

Mélanger le lait, la purée de citrouille, le sirop d’érable, les épices et la vanille

dans une tasse à l’aide d’une fourchette. Mettre au micro-ondes 1-1 ½ minute, ou
jusqu’à ce que le lait SOIT BIEN CHAUD, MAIS PAS BOUILLANT. Bien brasser à mi-
parcours. Ajouter ensuite l’espresso, mélanger et servir.

Au mousseur à lait:

Mettre tous les ingrédients à l'intérieur du réceptacle, sauf l’espresso, pour bien
mélanger et réchauffer le mélange de lait à la citrouille.

Déposer ce mélange dans une grande tasse et ajouter le café.

J’aime mes cafés pas trop sucrés, ajustez la quantité de sirop d’érable, la crème
fouettée et la cannelle sur votre latte, selon vos goûts !
---HOMEMADE PUMPKIN SPICE SYRUP from Starbuck

1½ cups sugar

1½ cups water

6 cinnamon sticks

1 tsp ground cloves

1 tsp ground ginger

2 tsp ground nutmeg

4 Tbsp pumpkin purée

PUMPKIN SPICE LATTE

1cup whole milk

1oz brewed Starbucks® Espresso Roast or Starbucks® by Nespresso® Espresso

Roast

3Tbsp Homemade Pumpkin Spice Syrup

1/2cup whipped cream

1pinch pumpkin pie spice (garnish)

Homemade Pumpkin Spice Syrup

STEP 01

Combine sugar and water in saucepan and bring to a simmer.

STEP 02

Once sugar is dissolved, add cinnamon sticks, ground cloves, ginger, nutmeg and
pumpkin purée, and let simmer for 20 minutes.

STEP 03

Remove from heat and immediately strain through cheesecloth.

Makes enough syrup for 8 beverages. Keeps up to 7 days in the fridge.

Homemade Pumpkin Spice Latte

STEP 01

Heat and froth milk in a Nespresso® Aeroccino frother.

STEP 02

Brew Starbucks® Espresso Roast in an espresso machine or stovetop moka pot,

or brew a Starbucks® by Nespresso® Espresso Roast capsule in a Nespresso®
machine.

STEP 03

Place Homemade Pumpkin Spice Syrup into a mug, followed by hot espresso. Stir
together.

STEP 04

Fill mug with heated frothed milk until ¾ full, then top with whipped cream.

STEP 05

Sprinkle with pumpkin pie spice!

+Nutrition Per Serving

Nutrient Quantity % Daily Value*

Calories 365.6 Total Fat 16g 20.5% Saturated Fat 9.9g 49.5%

Sodium 127.9mg 5.6% Total Carbohydrates 48.1g 17.5%

Dietary Fiber 0.7g 2.5% Total Sugars 33.4g 66.8%

Protein 9.2g 18.4% Potassium 507.5mg 10.8%

--- The Best Homemade Pumpkin Spice Latte.

Pumpkin latte that's better than Starbucks

From Adam and Joanne INSPIRED TASTE

Also No Fail, Homemade Pumpkin Pie Recipe

PREP 5min. COOK 5min. TOTAL 10min.

Make the popular coffee house pumpkin spice latte at home. Canned or
homemade pumpkin puree both, work well in this recipe.

Recipe for making pumpkin puree from scratch.

How to Make the Best Homemade Pumpkin Puree

The pumpkin puree will keep for a week in the refrigerator and for 3 months in the
freezer.

You want to use small baking pumpkins when making pumpkin puree, sugar
pumpkin” or “pie pumpkin are the best.

How to Safely Cut a Pumpkin

Once it’s home, give the pumpkin a good rinse then get to cutting it in half. It’s
pretty easy, especially when you are using the smaller varieties.

If the pumpkin doesn’t sit steady, slice a small bit away from the bottom so that it
does. Plunge a heavy knife into the top near the stem, push down to the bottom.

How to Cut a Baking Pumpkin

I find that a dishtowel helps to keep the pumpkin from moving around on me.
Rotate the pumpkin and make a cut from the stem to the bottom again. Wiggle
the knife through the bottom so that all but the stem is cut. Don’t try to cut
through the stem, it’s way too tough.

Finally, pull the two halves apart. As you do this, the top of the pumpkin should
break just under the stem and the stem can be pulled away. By the way, we use
this cutting method for spaghetti squash.

How to Cut a Baking Pumpkin

Before roasting, scoop out the pumpkin seeds and any stringy flesh, and then
lightly season with salt (you can save the seeds and make our easy recipe for
roasted pumpkin seeds).

To roast the pumpkin, place the halves cut-side-down onto a baking sheet and
roast until the flesh is soft and coming away from the skin. 375 F. for 45 to 60
min.

In microwave 25 min. on High.

Once the pumpkin is roasted, throw the softened flesh into a food processor or
use a potato masher and blend until smooth. Easy!

This recipe is possible with other winter squashes. The roasting time might need
to be adjusted slightly, but the method stays the same. Simply roast until the
squash can easily be pierced with a knife in several places.

Homemade pumpkin puree from scratch

PREP 10mins COOK 50mins TOTAL 1hr Makes 5 to 6 cups pumpkin puree

Look for baking pumpkins labeled “sugar pumpkins” or “pie pumpkins”. This
method works with other winter squashes, butternut, acorn, honeynut...

You Will Need

1 small baking pumpkin, 4 to 6 pounds

Fine sea salt, optional

Directions

1 Heat the oven to 400 degrees F and line a baking sheet with parchment paper.

2 Rinse and pat dry the pumpkin. Cut the squash from stem to end, but don’t try
to cut through the stem (it’s too tough). When you’ve cut through the pumpkin,
just pull each half apart.

We do this in two parts. Cut one side from the stem down to the bottom of the
pumpkin. Remove the knife, rotate the pumpkin to the opposite side then do the
same. When there is a slit down both halves of the pumpkin, put down the knife
and pull the halves apart. They should separate at the stem.

3 Scoop out the seeds and most of the stringy bits. Lightly season the inside of
the pumpkin halves with salt then place cut-side-down onto the baking sheet.
Bake until the pumpkin can easily be pierced with a knife in several places and
the flesh is pulling away from the skin, 45 to 60 minutes.

4 Cool until you can safely handle the halves then scoop out the soft flesh into a
food processor — depending on how large the pumpkin is, you may need to do this
in two batches. Process until very smooth, 3 to 5 minutes.

*Tips

Store homemade pumpkin puree in food-safe containers in the fridge for up to 1

week or freeze for up to 3 months.

Before cutting in half, if the pumpkin doesn’t sit steady, slice a small bit away
from the bottom so that it does.

NUTRITION Serving 1 cup

Calories 49 / Protein 2 g / Carbohydrate 12 g / Dietary Fiber 3 g / Total Sugars 2 g /

Total Fat 0 g / Saturated Fat 0 g / Cholesterol 0 mg
Some readers commented that the latte doesn’t have a strong enough pumpkin
flavor. Try to cook the pumpkin puree down before adding it to the milk mixture.

(I’d simmer it until reduced by one-third). This way, the pumpkin flavor will
concentrate. Keep it in the fridge for when you are ready to make your next latte.

Makes 2 Drinks

2 cups milk (dairy or non-dairy)

2 tablespoons pumpkin puree, or more to taste, see our homemade pumpkin

puree recipe.

1 to 3 tablespoons sugar, depending on how sweet you like it

1 tablespoon vanilla extract

1/2 teaspoon pumpkin pie spice, plus more for servings

1/2 cup strong hot coffee

Whipped cream, for servings

Directions

1 Add milk, pumpkin puree, and sugar to a saucepan over medium heat. Heat until
hot, BUT DO NOT BOIL. Remove the saucepan from the heat and whisk in the
vanilla, pumpkin pie spice, and the coffee.

2 Divide the mixture between two mugs. Top with whipped cream and a sprinkle
of pumpkin pie spice.

3 Adam and Joanne's Tips

Milk: It tastes best with 2% or whole milk. You can substitute with soy, almond, or
coconut milk.

Sugar: This recipe calls for 1 to 3 tablespoons of sugar. How much you use is up
to you. We prefer less sugar in our drinks. You can use a sugar substitute too.

Pumpkin Pie Spice Blend: Find pumpkin pie spice at the store or make it at home.
You likely have everything you need to make it already. Mix the following spices in
a spice jar: 1 1/2 tablespoons ground cinnamon + 2 teaspoons ground ginger + 1/2
teaspoon ground nutmeg + a pinch of ground cloves.

More Pumpkin Flavor: Some readers prefer a stronger pumpkin flavor. You can
achieve this, two ways: increase the puree by 1 to 2 tablespoons or cook a large
batch of puree down in a saucepan over medium heat until reduced and
concentrated in flavor, and then use in the latte.

NUTRITION Serving 1

We assumed 2% milk and 1 tablespoon of sugar.

Calories 171 / Protein 9 g / Carbohydrate 21 g / Dietary Fiber 1 g / Total

Sugars 20 g / Total Fat 6 g / Saturated Fat 4 g / Cholesterol 24 mg

Reply

-Elfwynn August 24, 2023, 2:24 am

I’d like to add espresso.

Espresso is brewed with high pressure through tightly packed, finely ground
coffee beans to get a small amount of bold espresso. Technically, it’s actually
less caffeine in total than a normal coffee due to the fast brewing process.

Better flavour, too. I recommend trying freshly roasted beans from a small
roastery and grind them yourself. You’ll never go back to grocery store coffee!

-Cynthia A November 4, 2022, 12:50 pm

I’ve tried other recipes, this is the creamiest and best tasting one. I used almond
milk and Folgers light toast coffee. The vanilla really helps! I used 3T sugar.

Cheryl

I have acid reflux and need to stay away from coffee as much as possible so I
substituted chicory.

-Helga

Very Good. I used 3 tablespoons of pumpkin and 2 tablespoons of sugar with

whipped cream and I was Not disappointed.