Greetings, dear @drinklovers. I recently shared a recipe for PUMPKIN PUREE with you, and in that post I mentioned that it would be the starting point for other recipes. And indeed, here I bring you a drink where one of the most important ingredients is PUMPKIN PUREE. As I mentioned in a previous post, I've been sick for over two weeks, so hot drinks have become my daily staple, as they comfort me and make me feel better. Therefore, I wanted to prepare a hot drink, with an autumnal flavor.

Saludos, queridos @drinklovers. Recientemente compartí con ustedes una receta de PURÉ DE CALABAZA, y en ese post les comenté que sería el punto de partida de otras preparaciones, y efectivamente, aquí les traigo una bebida en donde uno de los ingredientes más importantes es el PURÉ DE CALABAZA. Como indiqué en un post previo, tengo más de dos semanas enferma, por lo que las bebidas calientes son mi día a día, pues me reconfortan y me hacen sentir bien; así que quise preparar una bebida caliente, con sabor a otoño.

I looked at several recipes on various social media platforms, and in my search, I found many reviews of PUMPKIN SPICE LATTE, which is basically coffee with milk, pumpkin puree, and sweet spices. There are also plenty of recipes for PUMPKIN SPICE CHAI LATTE, which is practically the same thing, but instead of coffee, it includes chai tea. I wanted something simple, without coffee or chai tea, as I only wanted the sweetness of the pumpkin puree in hot milk and the flavor of the spices, so I found a recipe for a Mexican dessert known as TANINOLE. It's a very simple dessert made by mixing candied pumpkin with milk. I had puree, not candied pumpkin, so this drink is inspired by that Mexican dessert, and it's basically MILK WITH PUMPKIN PUREE AND SPICES. That said, let's get to the recipe!

Miré varias recetas en diversas redes, y en mi búsqueda encontré muchas reseñas de PUMPKIN SPICE LATTE, que básicamente es café con leche, con puré de calabaza y especias dulces. También abundan las recetas de PUMPKIN SPICE CHAI LATTE, que es prácticamente lo mismo, pero en vez de café se incluye té chai. Yo quería algo sencillo, sin café ni té chai, pues sólo quería el dulzor del puré de calabaza en leche caliente y el sabor de las especias, así que conseguí una receta de un postre mexicano, que se conoce como TANINOLE. Es un postre muy sencillo que se hace mezclando dulce de calabaza con leche. Yo tenía puré, no dulce de calabaza, así que esta bebida está inspirada en ese postre mexicano, y es básicamente LECHE CON PURÉ DE CALABAZA Y ESPECIAS. Dicho esto, ¡vamos a la receta!

• Preparation time: This recipe takes approximately 20 minutes to make.

• Quantities may vary according to individual taste and availability.

• Servings: I prepared a 300 ml serving of the beverage, but this amount may vary.

• 250 ml whole milk (dairy)

• 1 heaped tablespoon of pumpkin puree

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon ground nutmeg

• Sweetener of your choice (optional). I didn't use any this time; I don't like very sweet drinks, and the sweetness of the pumpkin, spices, and milk was sufficient. However, this is entirely up to you.

• 1 teaspoon unsweetened cocoa powder, for topping (optional).

• Pot, cup, whisk, spoon, grater, plate, etc.

• These photos are my own, and were taken with a Galaxy a04e phone / Estas fotos son de mi propiedad, y las tome con un smartphone Galaxy a04e

• The separators are my own and have been made using the CANVA application; and I DO NOT authorize its use in other publications, except for community publications and my own.