1cup(150g) dried pumpkin seeds (pepitas) soaked for at least an hour
4cups(1 ½ pints) water
For the pumpkin spice latte
½cup(150g) pumpkin puree(canned or cooked, fresh pumpkin pureed smooth in a blender or with a hand blender)
Pinchof ground nutmeg
Pinchof freshly ground black pepper
2shots of espresso
First, make the seed milk by whizzing the soaked seeds and four cups of water in a high-speed blender until smooth. Strain through a nut milk bag (or muslin cloth) into a bowl. Store the milk in a container in the fridge. (Note, this milk will settle, so give it a little shake before you use it. You will have leftover pumpkin seed milk so use it on oatmeal, as a drink, in smoothies etc…)
For the latte, gently heat the pumpkin puree along with the vanilla and spices until it is warm. Add in the two cups of the pumpkin seed milk and whisk until hot. Pour the espresso shots into mugs and top up with the pumpkin milk.
Note, you can substitute any other milk for the pumpkin seed milk.