Pumpkin Spice Latte, autumn in a cup.
Autumn in the US is synonymous with pumpkins, trees with colored leaves, apple picking, Halloween, of rain and hot coffee. All that mix of colors, flavors, temperature, textures and moments collided in the Starbucks laboratory when someone took a sip of coffee after eating a piece of pumpkin pie, that dessert also synonymous with this season. The result was the pumpkin Spice Latte, a coffee with foamed milk, cream, a touch of pumpkin and a mixture of spices, one of the most successful drinks of the Seattle coffee chain, replicated (and improved) everywhere.
More than six years later, with hundreds of pumpkin spice lattes sold around the world,** we've grown so fond of this fall drink that we want to repeat it at home** and ask one of the cafes that proudly brews it when Autumn: Plant Coffee.
Kevin, from Plántate Café, confessed to us that for his pumpkin spice latte they have followed his toaster recipe, a London specialty coffee guru, one of the pioneers, James Hoffman , who this year decided to perfect the recipe, creating the syrup with the ideal mix of spices, according to him, the key that differentiates this pumpkin coffee. The good thing is that everyone can try at home with their favorite spices, change, add and create your personal and unique pumpkin spice latte. And in the meantime, at Plántate Café they prepare it for you warm like this. This is his recipe:
The game that gives us the pumpkin.
FOR THE SPICES MIX (25 grams)
Vietnamese cinnamon stick (Vietnamese Cassia Bark): 7.5 grams (30%)
cinnamon stick Sri Lanka: 7.5 grams (30%)
Chinese ginger powder: 4.5 grams (18%)
Nails from Sri Lanka: 0.75 grams (3%)
allspice (allspice): 1.25 grams (5%)
Nutmeg from Grenada (the Caribbean island): 3.5 grams (14%)
1.Weigh them, mix them and grind them in a spice grinder or the coffee.
2. Reserve them.
3.The quantities are only approximate, depending on the quantity you want to make.
FOR THE PUMPKIN SPICE SYRUP
Some 500 grams of pumpkin, peeled and chopped
250-300 grams of water
500 grams of brown sugar
22 grams of Pumpkin Spice Mix (the mixture that you have previously prepared with the spices)
1.Squeeze the pumpkin, remove the juice and measure it: it should come out about 250 grams of pumpkin juice.
2.Add the water up to 500 grams.
3.Pour the mixture into a pan with the sugar and the spice mixture.
Four. To simmer, let it reduce until it is like a syrup.
5. Remove it and strain it with a cloth or strainer.
6.Store it in the fridge.
And ready This syrup will be the one you can put in your coffees. To your choice of single or double espresso (Hoffman recommends about 15 grams of syrup in a 240ml cup), you add milk with a little foam, whipped cream, if you like, and a touch of the spice mix on top. Autumn bursts in your mouth!
Autumn was this.