Pumpkin Garam Masala Latte

Source: Canva

Pumpkin Garam Masala Latte

Name: Pumpkin Garam Masala Latte
Prep time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 14 ounce milk; 10 ounce heavy cream; 0.5 teaspoon vanilla essence; 0.5 teaspoon garam masala spice mix available at grocery stores or make your own; 3 yolk; 0.5 Cup sugar; 0.5 teaspoon salt; 6 ounce red kuri squash puree; 4 ounce pumpkin base; 1 shot espresso

CHOW.com asked chefs from a handful of our favorite restaurants to create better versions of seasonal lattes, with quality ingredients. Here’s former Absinthe pastry chef Luis Villavelazquez’s interpretation. This version of what is usually a nasty spice bomb calls for real pumpkin purée and subtle Indian seasonings. The base can easily be made ahead.

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Ingredients

number of servings

14.0000000004 ounce milk Added to
10 ounce heavy cream Added to
¹⁄₂ teaspoon vanilla essence Added to
¹⁄₂ teaspoon garam masala spice mix available at grocery stores or make your own Added to
3 yolk Added to
¹⁄₂ Cup sugar Added to
¹⁄₂ teaspoon salt Added to
6 ounce red kuri squash puree Added to
4 ounce pumpkin base Added to
1 shot espresso Added to

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Directions

15 min.

1. Step

Heat milk, cream, vanilla, and garam masala to a boil.

2. Step

Turn off the heat and let the spices infuse for 10 minutes.

3. Step

Return to heat and bring back to a boil.

4. Step

While waiting for it to boil, mix yolks, sugar, and salt in a bowl.

5. Step

Very slowly pour in the hot milk mixture into the yolk mixture, stirring constantly.

6. Step

Pour the base back into the pot and cook on medium heat, using a rubber spatula to scrape the bottom to keep it from burning. Cook until the mixture clings to the spatula.

7. Step

Turn off heat and whisk in pumpkin purée until smooth.

8. Step

Strain and set aside. If making ahead, refrigerate until you want to use it. (The flavors are better if it sits overnight.) The mixture will last for 4 to 6 days.

9. Step

Mix milk with pumpkin base, steam, and froth. Pour in espresso.

February 3, 2023

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