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How to make a pumpkin spice latte at home - for less than £1 per serving

With autumn here, now is the time for warming drinks including the popular pumpkin spice latte.

Published: September 14, 2020
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With coffee shops revealing their autumn menus, many people are still waiting for the Starbucks pumpkin spice latte - but now you can make your own at home.

The folks at Tesco have come up with a recipe to make your own at home, for 62p per serving.

A spokesperson said: "Using ingredients available to buy from Tesco stores, customers can make their own lattes at home with the Tesco Real Food Pumpkin Latte Recipe.

"Saving up to £2.53, not only is it a great value “dupe” for the well-known hot beverage but also an option for those who are spending more time at home."

Pumpkin Latte Ingredients

Baking Buddy Natural Pumpkin Puree 425G, £1.60

Tesco Espresso Ground Coffee 227G, £2.30

Tesco Light Soft Brown Sugar 500G, £1.30

Tesco Original Real Dairy Spray Cream 250G, £1.10

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Tesco Whole Milk 2 Pints/1.13L, 80p

Tesco Ground Cinnamon 40G, 85p

Tesco Ground Mix Spice 37G, 85p

Tesco Cocoa Powder 200G, £1.80

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Put the pumpkin purée, sugar, spices and milk in a microwave-proof jug.

Mix the contents to combine. Cover with clingfilm, then carefully pierce the surface two or three times, to allow steam to escape.

Microwave on full power for 1½-2 mins, until the milk is hot.

Using an electric milk frother or whisk, whisk for 30-45 secs or until milk is really frothy.

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Pour the hot coffee into a latte glass or mug, then add the spiced pumpkin milk.

Top with cream, if using, then dust with a little more mixed spice and some cocoa.

Tip: If you have a coffee machine, use two shots of espresso to make the latte.

If not, use an instant espresso coffee or your usual cafetière.

You will need 50ml strong coffee made from about 1 tbsp ground coffee.

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related as well as hosting Scran, The Scotsman's food and drink podcast.

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