November 3, 2020
Phil Vickery shares his seasonal secret for this warming autumnal drink, combining canned pumpkin, coffee, fragrant spices and frothy milk. Made using canned pumpkin this drink is a quick and delicious winter treat, that doesn't break the bank! Check out all of Phil's recipes that he's created for us and make sure to tags us (@lovecannedfood) on Instagram to be featured on our page.
1Spoon the pumpkin puree into a large plastic or glass bowl and whisk to break up, then pop into the microwave and warm through for a minute or so. It doesn't need to be boiling hot, then keep warm.
2Pour the boiling water over the coffee and dissolve, then add the sugar and spice and mix well.
3Here’s the clever bit, pour 200mls of the milk into a jam jar and screw the lid on well. Vigorously shake the jar for 30-45 seconds until it foams up. Remove the lid and then using a microwave set to 600watts, heat the jar for between 15-20 seconds. Keep an eye, you can watch the foam rise to the top of the jar.
4Open the door remove the jar and gently fold the foam and liquid together.
5Pour the hot pumpkin and coffee mix into tall glasses, leaving 2-3cm at the top.
6Spoon jam jar milk evenly between two of the filled glasses right to the top.
7Repeat the process with the remaining milk and spoon over the last two glasses.
8Dust with cinnamon and add a few fudge pieces, whipped cream is an optional extra.
1x 425g can pumpkin puree
600mls boiling water
2-3x tbsp coffee granules, need to be strong, but really up to personal taste
3-4x tbsp soft brown sugar or maple syrup, or a mix of both, again up to personal taste
2x tsp ground mixed spice
400mls semi skimmed milk
1x tsp ground cinnamon
2x tbsp fudge pieces
Whipped cream, optional