Pumpkin Latte Hokkaido

Roast the whole pumpkin with peel, about 60 min (if not well cooked, leave about 10-15 minutes) at 180º C. After the roasted pumpkin, open, discard the seeds and skin and with the magic wand grind the pumpkin roasted in mash.

When the pumpkin is roasted, open in half and remove the inside that should be creamy (discarding the skin and seeds). Crush the pulp with the help of a graph and set aside the roasted pumpkin puree.

Prepare the coconut whipped cream by removing the thick part of the coconut milk (you can add 1 c. coconut sugar soup - optional) and using an electric mixer, beat until the mixture is more airy. Set aside in the cold to use at the end of the recipe.

Heat the oatmeal along with 4 teaspoons of the spice mix (in a separate container add 1 tbsp cloves, 1 ginger and 2 cinnamon) and add 8 tbsp pumpkin puree. You may wish to add 2 c.sopa coconut sugar (optional).

Grind everything with the help of the magic wand and pass through a mesh strainer for a smoother, more homogeneous mix.

Serve hot pumpkin and spice latte in mugs or clear glass jars. Add to each drink the coconut whipped cream and sprinkle with a little of the spice mixture.