Pumpkin is the new apple – here’s how to make Pumpkin Spice Latte at home

Here are some fresh recipes from HelloVidék for the popular coffee drink and another delicious autumn treat, using a rising star of Hungarian cuisine: pumpkin.

Both as a decoration and an ingredient for numerous recipes, pumpkin has become a staple of the autumn-winter season in the past few years. According to the Hungarian Chamber of Agriculture, an average Hungarian eats around 3–3.5 kg pumpkin each year.

Their variety too has increased over the years. Pumpkins of Hungarian origin are usually from the Transtisza (Tiszántúl) region; the largest pumpkin fields in the country are found in Szabolcs-Szatmár-Bereg County in the northeast (600 hectares of the total 1,800), but other types, such as butternut squash, are becoming common, too.

When buying pumpkins, make sure that their stalk is not missing. If it is already sliced, make sure that it has a nice homogeneous orange colour. It can be stored in the fridge, but wrap it in foil and preferably use it as soon as possible.

Pumpkin & peanut butter biscuits

• 800 g pumpkin
• 100 g brown sugar
• 100 g sugar
• 120 g butter
• 1 egg
• 1 tsp vanilla aroma
• 190 g peanut butter
• 250 g flour
• 0.5 tsp baking powder
• 0.5 tsp baking soda
• pinch of salt
• 1 tsp cinnamon
• 0.5 tsp ground ginger
• ground cloves (1 coffee spoon)
• ground nutmeg (1 coffee spoon)

Preheat the oven to 180 °C. Cut the pumpkin into cubes and roast it for 40–45 minutes, then use a blender to mash it. Add sugar and butter to a bowl, mix it until you get a foamy texture, then add the egg, too. Add the pumpkin purée carefully, then the peanut butter and vanilla aroma. Mix the flour, baking powder, baking soda, and the spices separately first, then add it to the pumpkin paste.

Preheat the oven to 200 °C. Roll a tablespoon of dough at a time into balls and place them evenly spaced on the baking paper in the oven tray. Cook for about 15 minutes.

Pumpkin Spice Latte

For the pumpkin syrup (makes around 0.75 mug):

• 80 g sugar
• 80 g boiled or roasted pumpkin, mashed
• 0.5 tsp nutmeg
• 125 ml maple syrup
• 1 tsp cinnamon
• 0.25 tsp ground cloves
• 0.5 tsp vanilla aroma
• pinch of salt

Mix all the ingredients in a pot and cook on medium heat for 5–6 minutes until you get a dense texture. When it is done, pour it in a jar and store it in the fridge. For the latte, make an espresso and heat up some milk. Use a whisk or milk frother to make the milk foamy. Fill a mug with the espresso and milk. Add 3–4 tbsp pumpkin syrup and mix all the ingredients well.

Pumpkin as a superfood

Luckily, you do not have to give up on pumpkin if you are looking for a healthier recipe, either. Pumpkin is very rich in B1, B2, and B6 vitamins and minerals, it will help boost your immune system during the flu or a cold, and it is highly recommended in the case of inflammatory diseases, too. It is also known to mitigate allergic symptoms – this pumpkin cream soup is not only delicious but will also help prepare your body for the cold season.

Read alsoGrandma’s classic apple pie and other fall recipes

Source: hellovidek.hu