Pumpkin Spice Latte
This pumpkin spice latte recipe uses real pumpkin puree and warm spices for a rich, cozy drink. Easy, homemade, and ready in just 13 minutes.
Equipment
- Small saucepan - for warming the pumpkin milk base
- Stainless steel whisk - for combining spices smoothly
- Handheld Milk Frother - for that classic latte foam layer
- Espresso maker or Moka Pot - or use strong brewed coffee
- Measuring spoons set
- Glass Latte Mugs - for serving, shows the layered look
Ingredients
- 1 cup whole milk - 240ml, or substitute oat milk for dairy-free
- 2 tablespoons canned pumpkin puree - 30g, make sure it's pure pumpkin, not pie filling
- 2 tablespoons light brown sugar - 25g, packed, or substitute maple syrup measure for measure
- 1 teaspoon pumpkin pie spice - 2g, plus more for garnish
- 1/2 teaspoon pure vanilla extract - 2.5ml
- 1 pinch fine sea salt
- 1/2 cup strongly brewed espresso or coffee - 120ml, two shots of espresso, or use instant espresso powder mixed with hot water
Optional Toppings
- whipped cream - for topping
- ground cinnamon - for garnish
Instructions
- Brew 1/2 cup (120 ml) of strong coffee or pull two shots of espresso. If using instant espresso powder, dissolve it in 1/2 cup of just-boiled water. Set the coffee aside, covered, to keep it hot.
- Add the milk, pumpkin puree, brown sugar, pumpkin pie spice, and salt to a small saucepan over medium-low heat. Whisk continuously as the mixture heats, breaking up any clumps. Heat until steam rises and small bubbles form at the edges, about 4 to 5 minutes. Do not let it boil.
- Remove the saucepan from the heat and whisk in the vanilla extract. Taste and adjust with an extra pinch of spice or sugar if desired.
- Pour the warm pumpkin milk into a heatproof jar or back into the saucepan. Use a handheld milk frother for about 20 to 30 seconds, until a thick layer of foam forms on the surface. Alternatively, whisk vigorously by hand or blend for 10 seconds in a blender with the lid vented.
- Divide the brewed coffee evenly between two mugs, about 1/4 cup (60 ml) each. Pour the frothed pumpkin milk over the coffee, holding back the foam with a spoon, then spoon the foam on top. Top with whipped cream and a light dusting of pumpkin pie spice or cinnamon, if using. Serve immediately.
Notes
- Don't skip the salt. A small pinch rounds out the sweetness and makes the spices taste more balanced.
- Use full-fat milk if you can. Skim milk froths thinner and produces a watery final texture. Oat milk is a great dairy-free alternative that froths well.
- Toast the spice in the puree first. Letting the pumpkin puree and spice mix sit in the warm milk for an extra minute before removing from heat deepens the flavor.
- Double the pumpkin base and store it. Keep a jar of the pumpkin milk base in the fridge for up to five days so a latte is ready in the time it takes to brew coffee.
- Reduce the puree for a stronger pumpkin taste. Simmering the puree alone in the saucepan for 2 minutes before adding the milk concentrates the flavor.
- Match your milk to your frother. Oat milk froths almost as well as whole milk, but almond milk tends to separate within a minute and leaves a thinner, less stable foam.
- Watch the first minute closely. Stirring constantly for that first minute prevents the puree from sticking to the bottom of the pan.
- Warm your mugs first. Rinsing mugs with hot water before pouring keeps the finished latte hot longer.
- For an iced version, cool the pumpkin milk base in the fridge, then pour it and the coffee over ice instead of heating.
Nutrition
Serving: 1latteCalories: 140kcalCarbohydrates: 18gProtein: 5gFat: 6gSaturated Fat: 3.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 85mgPotassium: 200mgFiber: 1gSugar: 16gVitamin A: 45IUCalcium: 15mgIron: 2mg
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