Typical Korean style pumpkin latte (aka Danhobak Latte, 단호박 라떼) is very simple. It only requires three ingredients: milk, pumpkin and sweetener (sugar or honey). No coffee! And, maybe add some pumpkin seeds as a decoration.

INGREDIENTS FOR PUMPKIN SPICE LATTE, 3 SERVINGS 

• 2 Cup (500 ml) milk
• 200g (7 ounces) seeded, skinned Kabocha (Japanese) pumpkin (approx. 185g/6.5 ounces steamed pumpkin)
• 1 Tbsp raw sugar + extra to taste if needed
• 1/2 tsp vanilla essence
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon powder
• 1/4 tsp ginger powder
• Whipped cream (optional but highly recommend)
• Maple syrup (optional but highly recommend)
• A few sprinkles of cinnamon powder (optional)
• Cinnamon sticks (optional)

*1 Tbsp = 15ml, 1 Cup = 250ml

HOW TO MAKE PUMPKIN SPICE LATTE

1.Prepare pumpkin for steaming. Wash and cut the pumpkin into small chunk pieces. Peel the skin off the pumpkin. Steam it in a boiling pot until it is cooked (20 to 25 mins).

2.Once the pumpkin is ready, put the steamed pumpkin and the milk into a blender. Blend it (approx 1 minute – to a complete liquid, not pulpy).

3.Pour the blended mixture into a pot then add the rest of the ingredients (excl. optional). Heat it up on low temperature setting for 4-5 mins. Stir/Whisk constantly.

4.Pour the pumpkin latte into a mug/tea cup. Decorate with optional ingredients then serve.