Pumpkin Spice Latte

A quick treat to use up any leftover pumpkin puree you might have after Halloween. With a dollop of yoghurt and teaspoon of peanut butter, this latte is rich and creamy, using the savouriness of peanuts to emphasise the creaminess of the milk and yoghurt and the sweetness of the pumpkin.

Recipe - Serves 2 - Ready in 5 minutes

• 600ml milk (plant-based or dairy)

• 1 tsp mixed spice

• 2 twists of peppercorns from a grinder

• 2 tbsp natural yoghurt

• 1 tbsp soft brown sugar

• 2 tbsp pumpkin puree

• 1/2 tsp vanilla extract

Note: to make pumpkin puree, cut a pumpkin into quarters and remove the seeds. Place them on a roasting tray and bake for 45 minutes. Let it cool, then remove the flesh from the skin. Tip away any water and blend the flesh until smooth. Store in the fridge for up to four days or freeze for 3 months.

Step 1.

Add all the ingredients in a saucepan and stir until combined. Place over a medium heat for 5 minutes, stirring until it begins to steam then serve.