I’m not a barista, but I play one on TV. No, seriously, my daughter is a very experience barista, and I know just enough to say I might be playing fast and loose with the term latte. I frothed with great abandon, just for the fun of it, with no thought about the proper amount of foam.
I’m whipping up this autumn treat with the pumpkin I roasted over the weekend.
1 cup milk (almond or soy milk for vegan)
1 tablespoon sugar
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
2 tablespoons pumpkin puree
espresso to taste, approximately 1/2 cup
- Combine milk, sugar, vanilla, cinnamon, and pumpkin. I used and immersion blender to froth the mixture, and then heated it until steaming.
- Fill cup(s) with espresso and top with hot milk mixture.
- This made enough for two normal sized coffee cups, or one huge mug.