Pumpkin Spice Latte

In a small saucepan, stir together the pumpkin purée, the light brown sugar and the water with ½ tsp of the ground cinnamon and the ground ginger, ground nutmeg and ground cloves.

Set the pan over a medium heat and stir for 2 to 3 minutes, until the mixture is smooth, glossy and bubbling at the edges and smells of warm spice.

Take the pan off the heat, stir in the vanilla extract, then whisk in the whole milk a little at a time so the mixture stays smooth.

Return the pan to a medium-low heat and warm the milk, whisking often, until it steams and small bubbles appear around the edge, about 65°C. Do not let it boil.

While the milk heats, brew the ground coffee as 2 shots of espresso, about 60 ml in all, or as 120 ml of strong coffee in a moka pot or cafetière.

Take the pan off the heat and froth the milk with a hand-held frother, a whisk or a stick blender for about 30 seconds, until foamy.

Pour the pumpkin milk into two large mugs, holding back the foam with a spoon. Pour half of the coffee into each mug, then spoon the foam on top.

Top with the whipped cream, if using, and dust with the remaining cinnamon. Serve straight away.