Mexican pumpkin spice latte

Mara Alpizar
The pumpkin spice latte is undoubtedly the drink of autumn, as it has a sweet and aromatic flavor. However, the drink usually sold in coffee shops is not made with fresh ingredients, so at Kiwilimón we set out to create a pumpkin spice with a very Mexican touch, it will remind you of the traditional calabaza en tacha! Did you know? The pumpkin is endemic to Mexico and other Central American countries, where it was domesticated over 7,000 years ago.Click here to see more Mexican drink recipes!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
  • 1 cup water, for the syrup
  • 3/4 cups granulated piloncillo, for the syrup
  • 1 cinnamon stick, for the syrup
  • 2 tablespoons orange peels, for the syrup
  • 1 cup pumpkin purée
  • 1 1/4 cups milk
  • 2 ounces Coffee express
  • whipping cream, for garnish
  • cinnamon powder
Preparation
10 mins
5 mins
Low
  • Heat the water, piloncillo, cinnamon, and orange peel in a pot for 5 minutes or until the piloncillo has dissolved and a syrup forms. Strain and set aside.
  • Blend the pumpkin puree, milk, and syrup; return to the pot and heat for 5 minutes.
  • Serve the pumpkin concentrate in a cup, pour in the coffee, and mix.
  • Garnish the Mexican pumpkin latte with whipped cream and ground cinnamon.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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