How to make seasonal coffees at home without breaking the bank – including pumpkin spiced latte
SUMMER may be over but you can warm up with an autumnal drink.
Coffee chains are bringing back seasonal favourites to menus. But save cash and whip up a dupe at home. Here’s how . . .
PUMPKIN SPICE LATTE: Starbucks customers can splash out on a pumpkin spice latte, with prices from £4.65.
Making your own version is easy and cheaper but you will need pumpkin puree.
A can is £2 from Sainsbury’s.
Or the fruit will soon start appearing in supermarkets and you can make your own by microwaving slices until soft, then scooping out the flesh and pulsing it until smooth.
Then freeze in usable portions using ice cube trays.
You need two teaspoons of puree, mixed with 250ml of milk.
Add a pinch of ground ginger, ground nutmeg and ground cinnamon.
Pour into a saucepan on a low heat.
Make up 30ml of strong coffee and add to the mix.
Serve when steaming hot with a dusting of cinnamon.
MAPLE HAZEL LATTE: Costa Coffee has brought maple hazel lattes back this week.
Make one at home by mixing two teaspoons of maple syrup (£2.50, Sainsbury’s) with one teaspoon of hazelnut syrup (£3.25, Sainsbury’s).
Add 250ml of warmed-up milk with 30ml of strong coffee.
Create your own hazelnut syrup by toasting 125g of hazelnuts in a pan on medium heat for a few minutes.
Add to a saucepan with 250ml of water and 125g of sugar.
Bring to the boil and simmer for 10 minutes until thickened.
Let it rest for one hour, then strain nuts from the mixture.
Store for up to two weeks in an airtight container.
SALTED CARAMEL HOT CHOCOLATE: Try this adapted Tesco recipe.
Bring 225ml of milk to a simmer in a saucepan then stir in 35g of dark chocolate, plus a pinch of ground cinnamon, nutmeg, chilli powder and sea salt, plus a tablespoon of salted caramel dessert sauce (£2.20, Asda).
Stir until the chocolate has melted and bring back to simmer before serving.
- All prices on page correct at time of going to press. Deals and offers subject to availability.
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