Pumpkin Spice Latte

Servings: 2
Prepping Time: 40mins
Cooking Time: 5mins

Ingredients

1 Small Pumpkin or Harlequin Squash 500ml Whole Milk 1 Cup Strong Black Coffee 5 Ginger Nut Biscuits, crushed 3 Tbsp Brown Sugar 2 Tbsp Ground Cinnamon 1 Tbsp Ground Nutmeg 1 Tbsp Ground Ginger 1 Tsp Ground Black Pepper 1 Tsp Vanilla Essence

Directions

1. Preheat oven to 180c. Quarter your pumpkin/squash, removing the pulp and seeds with a spoon. Place then in a roasting tray and roast for 40 mins. Once cooked, scoop out the soft flesh into blender.
2. Add milk, freshly brewed coffee and vanilla essence to the blender and blitz until smooth. Pour the mix into a saucepan over a medium heat.
3. Stir in the brown sugar and spices to the pan and simmer gently, stirring as you go. When the sugar has dissolved, divide the drink into two mugs.
4. Top the drink with whipped cream (fresh or scooshy) and sprinkle the crushed ginger nut biscuits on top.
5. Serve hot and enjoy