nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Recipe: Real Pumpkin Spice Latte

nicholas.gavin

Go to the Recipe: Real Pumpkin Spice Latte

Find more posts tagged with

Comments

Nikos_Moustakas_1234429

Any way i can make this without a juicer?

jefferywinter

I would try blending with added liquid as required, strain and the cook the liquid longer to remove what was added when blending

aragost

It's a pity we don't get the much more interesting enzyme and centrifuge recipe. I'm sure this tastes great, but does not look groundbreaking

montebello1964

Those look like New England Sugar Pie Pumpkins, a tradition around here. Make really good Afghani Kaddo Bourani with them, as served at The Helmand (Cambridge, San Francisco).

https://www.rareseeds.com/squash-winter-new-england-sugar-pie-pumpkin

montebello1964

https://tinyurbankitchen.com/project-food-blogthe-classics/

karyf619

I have leftover canned pumpkin purée. Can I use that instead of fresh pumpkin

nicoandgaby

I just tried this and am a little confused about the reduction time. How do you go from 680ish g of juice down to 185g in only 2.5 minutes of boiling? Mine took well over 15 minutes to reduce that much at a full boil.

oneherbaltea

Agree, I want to see that version too.