While I’m sipping on fresh mint tea and downing several litres of water in a hot Dubai I want to share this perfect autumn hot drink with you all. It’s pumpkin latte spiced with all that yumness that is pumpkin spice. I’ll be sharing how to make both in the recipe below. Although I made my own addition to the pumpkin spice and that’s cardamom which seems fitting as I’m in the Middle East.

I look forward to making this drink a lot when I get back home on Monday. For the photos here I used a pumpkin that Rob and I grew myself this summer when we were very proud parents to five growing hokkaido pumpkins. In the recipe I also share how to make your own pumpkin purée from a whole pumpkin. It makes the creamiest and most deliciously seasonal latte. This is a drink I just can’t get enough of.

For now I’ll stick to water and light drinks though as we finish of our work over here tomorrow. We’ve been filming for three days out here and I will return to a bunch of editing, studying and researching for my health coaching course. It seems we’ll also find ourselves back out here in a few weeks for some more filming so maybe there will be some Middle Eastern inspired recipes coming your way soon as I spend time getting inspired over here.

Now I wish you all a lovely weekend and I look forward to sharing a short vlog from our weekend here in Dubai soon so stay tuned. Much love! x


YIELDS: 1 serving /  TIME:  10 min (35 if making pumpkin purée)

Pumpkin spice (makes 5 tbsp):

2 tsp ground cinnamon

1/2 tsp ground cardamom

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/4 tsp ground cloves
Pumpkin latte:

1 cup plant milk, I use unsweetened soya or oat

3 tbsp pumpkin purée*

1/2 tsp maple syrup

1/4 tsp pumpkin spice

A pinch of ground turmeric, optional (adds a lovely colour)

* Make your own pumpkin purée by preheating your oven to 200 degrees celsius. Halve a hokkaido or uchiki kuri pumpkin and remove the seeds. Place it cut side down on a baken tray along with a quarter cup water. Bake in the oven for roughly 25 minutes or until flesh is soft.

Pumpkin spice:

Simply combine all spices in a small air tight jar and shake until well combined.

Pumpkin latte:

Place all the ingredients in a blender and blend until smooth. Then transfer to a small sauce pan over high heat until warm. Serve with a little frothed plant milk and a dusting of cinnamon if you wish.