Pumpkin Spiced Latte with Callas Confiture Lingonberry Confit
Ingredients
1 cup (240ml) hot espresso
120ml heavy cream, half-half, plantbased milk or any other milk to your choice
2 tbsp Callas Confiture Lingonberry Confit with Thym
2 tbsp maple syrup
3 tbsp pumpkin puree
¼ teaspoon cinnamon
Pinch of sea salt
Whipped cream, for topping
Pinch of grated nutmeg, for topping
Preparation
In a small saucepan, combine the cream or milk of your choice, maple syrup, Callas Confiture Lingonberry Confit, cinnamon, and a pinch of salt. Mix this well and warm it up, but do not let it boil.
Remove the saucepan from the heat and pour the mixture into two mugs, distributing it evenly.
Then, fill each mug with coffee
Top the lattes with whipped cream and a sprinkle of grated nutmeg.
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