Pumpkin Garam Masala Latte Recipe
Adapted from Luis Villavelazquez
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Makes:
1 latte
CHOW.com asked chefs from a handful of our favorite restaurants to create better versions of seasonal lattes, with quality ingredients. Here’s former Absinthe pastry chef Luis Villavelazquez’s interpretation. This version of what is usually a nasty spice bomb calls for real pumpkin purée and subtle Indian seasonings. The base can easily be made ahead. See more latte interpretations.
INGREDIENTS
For the pumpkin base:
- 10 ounces milk (1 1/4 cups)
- 10 ounces cream (1 1/4 cups)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon garam masala spice mix, available at grocery stores or make your own
- 3 egg yolks
- 1/2 cup sugar
- 1/2 teaspoon salt
- 6 ounces pumpkin purée (3/4 cup)
For the latte:
- 4 ounces milk (1/2 cup)
- 4 ounces pumpkin base (1/2 cup)
- 1 shot espresso (1 to 1.5 ounces)
INSTRUCTIONS
For the pumpkin base:
- Heat milk, cream, vanilla, and garam masala to a boil.
- Turn off the heat and let the spices infuse for 10 minutes.
- Return to heat and bring back to a boil.
- While waiting for it to boil, mix yolks, sugar, and salt in a bowl.
- Very slowly pour in the hot milk mixture into the yolk mixture, stirring constantly.
- Pour the base back into the pot and cook on medium heat, using a rubber spatula to scrape the bottom to keep it from burning. Cook until the mixture clings to the spatula.
- Turn off heat and whisk in pumpkin purée until smooth.
- Strain and set aside. If making ahead, refrigerate until you want to use it. (The flavors are better if it sits overnight.) The mixture will last for 4 to 6 days.
For the latte:
- Mix milk with pumpkin base, steam, and froth. Pour in espresso.
i too grew up on this spice, and still cook a lot with it(being east Indian)
but i will be divorced , if i made this
LOL
though pumpkin/root veges/starchy stuff goes well with 'garam masala'- which has mostly pungent spices- somewhat similar to 'allspice'
Ashamed to say I grew up on this spice but NEVER thought of collaborating it w/my Latte. Thks for the tip!
OK - alkapal, I wtook your comment to heart, and made this with canned pumpkin pie filling, and chai tea concentrate (Tazo) for my pumpkin base. I thought it was pretty good, and my teens loved it!!
"""""This recipe, while from a trusted source, may not have been tested by the CHOW food team."""
hmmmm. why not? are we the guinea pigs?
plus, you have to make a big batch of pumpkin base? how much base does one use?
sounds like one could just use some canned pumpkin pie filling, and some garam masala.