:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/LIr0ACqJ0sODbEEij9v0/587d0b57e436423784edd8ff670001.jpg "Pumpkin Garam Masala Latte")
Source: Canva
Pumpkin Garam Masala Latte
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.
Ingredients
- 14.0000000004 ounce milk
- 10 ounce heavy cream
- 1⁄2 teaspoon vanilla essence
- 1⁄2 teaspoon garam masala spice mix available at grocery stores or make your own
- 3 yolk
- 1⁄2 Cup sugar
- 1⁄2 teaspoon salt
- 6 ounce red kuri squash puree
- 4 ounce pumpkin base
- 1 shot espresso
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Directions
Heat milk, cream, vanilla, and garam masala to a boil.
Turn off the heat and let the spices infuse for 10 minutes.
Return to heat and bring back to a boil.
While waiting for it to boil, mix yolks, sugar, and salt in a bowl.
Very slowly pour in the hot milk mixture into the yolk mixture, stirring constantly.
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.
Turn off heat and whisk in pumpkin purée until smooth.
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.
Mix milk with pumpkin base, steam, and froth. Pour in espresso.
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