So we’ve dressed up as witches cats (was that just me?), trick or treated, eaten all the leftover sweets and now it’s full speed ahead to Christmas. But wait, there are all those cute little pumpkins and squashes we bought to decorate our home (and, if you’re me, adorn your Instagram feed)! And it’s such a shame as most of them will get thrown away. Before they go in the bin, though, consider the beautiful, autumnal thing that is pumpkin butter. Even better, consider using it to make the very delicious, frothy and warming pumpkin spice skinny latte with new Arla BOB milk.
I love anything milky: tea (must be strong and very milky), hot chocolate, porridge, custard… I’m just not really a strong coffee fan, as much as I try. My family think my coffee ordering in Starbucks is ridiculous (skinny latte with just a dash of coffee please) because really, I’d rather just have the hot milk, but when you’re in your forties, ordering a ‘babyccino’ doesn’t really seem the done thing. I do, though, love everything pumpkin spice, so this pumpkin spice skinny latte is perfect for me. Also, have you noticed how if you try and recreate a skinny latte at home, it’s really watery and unpleasant? How do Starbucks and Costa make it taste so nice?
Enter Arla’s BOB (Best of Both), the new skimmed milk that tastes like semi skimmed (it has naturally occurring milk proteins added) and makes your skinny latte (or anything else) taste properly milky, even though it’s skimmed. We’ve been using it for a while now and we all really like it (can you imagine teenagers drinking skimmed milk normally? They haven’t even noticed the difference).
Also, when I was researching how to make pumpkin spice skinny lattes, it turns out you really need a proper pumpkin butter. This honey pumpkin butter is so scrummy and autumnal and a great way to use up your leftover pumpkins and squashes. This works with any of the sweet varieties of pumpkin or squash like acorn or butternut (avoid the onion squash – the clue’s in the title). The small culinary pumpkins in the shops at the moment are very bland, so you might have to add some extra honey. It seems to particularly lend itself to breakfasty things, so spread on split English muffins, dollop onto pancakes or spoon into yogurt and granola. Delicious!
Honey pumpkin butter
350g pumpkin or butternut squash, cut into small cubes
1/2 tsp vanilla paste or extract
100ml apple juice
1 cinnamon stick
1 tbsp honey
1/2 tsp pumpkin pie spice (or used mixed spice)
Pop the squash, vanilla paste, apple juice, cinnamon stick and honey into a saucepan. Bring to the boil then immediately turn it down, pop on a lid and simmer for around 30 minutes (keep an eye on it – you might need a dash more apple juice) or until the squash is completely soft. Allow to cool a bit, remove the cinnamon stick and then blend really, really well with a stick blender or liquidiser.
For the pumpkin spiced skinny latte
Measure out a cup of Arla BOB milk for whatever cup you’re using. Pop it into a small pan along with a tablespooon of the pumpkin butter. Heat until frothy, whisking thoroughly. Pour into your cup and add one or two shots of espresso (or a dash, if you’re me). Add a sprinkle of pumpkin spice. Garnish with a cinnamon stick. Yummy! Christmas can wait a while longer. Although, there’s always hot chocolate…