Pumpkin Latte & Peach Espuma

Add the following ingredients to a pot:

• 300ml fresh milk

• 200ml Blue Band Multipurpose Cream

• 70g sugar

• Vanilla to taste

• 200g roasted pumpkin (pureed or finely chopped)

Simmer the mixture over low heat, stirring gently until all ingredients are fully combined and slightly thickened. Then, mix in 10 servings of pre-brewed instant coffee. Stir well and keep warm for serving.

Add the following to a blender:

• 270g peach purée

• 50g roasted pumpkin flesh

• 125g sugar syrup

• 1.2g xanthan gum

Blend until the mixture is completely smooth. Strain if necessary.
Pour the mixture into a professional ISI siphon, charge with 2 soda chargers (ISI soda gas), and shake well. Chill for at least 2 hours before using.

Let me know if you’d like a visual prep guide for training or menu development.

• Add ice cubes into a glass.
• Pour the Pumpkin Latte base into the glass.
• Top with a layer of peach–pumpkin espuma.
• Sprinkle with a few roasted, hulled pumpkin seeds for added texture and flavor.
• Serve immediately while cold.
• Would you like this recipe formatted for a printed menu or training card?