Pumpkin Spice Latte Creamiccino

Steps

1. Whisk 90 g unsweetened pumpkin purée85 ml unsweetened pumpkin purée¼ cup + 2 tbsp unsweetened pumpkin purée135 g unsweetened pumpkin purée130 ml unsweetened pumpkin purée½ cup + 1 tbsp unsweetened pumpkin purée, 50 g light brown soft sugar55 ml light brown soft sugar3½ tbsp light brown sugar75 g light brown soft sugar80 ml light brown soft sugar⅓ cup light brown sugar, 1 tsp pumpkin pie spice1 tsp pumpkin pie spice1 tsp pumpkin pie spice1½ tsp pumpkin pie spice1½ tsp pumpkin pie spice1½ tsp pumpkin pie spice, ½ tsp pure vanilla extract½ tsp pure vanilla extract½ tsp vanilla extract¾ tsp pure vanilla extract¾ tsp pure vanilla extract¾ tsp vanilla extract and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt in a large bowl until smooth.
2. Whisk in 150 ml strong cold brew or cooled espresso150 ml strong cold brew or cooled espresso⅔ cup cold brew coffee or cooled espresso225 ml strong cold brew or cooled espresso230 ml strong cold brew or cooled espresso1 cup cold brew coffee or cooled espresso a splash at a time, then 90 ml whole milk90 ml whole milk¼ cup + 2 tbsp whole milk135 ml whole milk140 ml whole milk½ cup + 1 tbsp whole milk, until no streaks remain.
3. Pour the base into an empty tubpint. It stays well below the max fill line, which leaves room for what you add before spinning. Put the lid on and freeze on a level shelf for 24 hours.
4. Dig a hole about 4 cm1½ in wide down to the bottom of the frozen tubpint. Pour in 90 ml whole milk90 ml whole milk¼ cup + 2 tbsp whole milk135 ml whole milk140 ml whole milk½ cup + 1 tbsp whole milk, then lock it into the machine and run Creamiccino.

To serve: Top with whipped cream and a pinch of pumpkin spice if you like. The cream adds about 50 kcal per glass.