Pumpkin Spice Latte

Ingredients

• 2 shots (60ml) Espresso shots
• 240 ml Whole milk
• 30 g (2 tbsp) Pumpkin purée
• 1-2 tbsp Pure maple syrup
• 1/2 tsp Vanilla extract
• 1/2 tsp Ground cinnamon
• 1 pinch Ground ginger
• 1 pinch Ground nutmeg
• 1 tiny pinch Ground cloves
• 1 pinch Fine sea salt
• optional Whipped cream
• optional Ground cinnamon for topping

Instructions

1. Add milk, pumpkin, maple syrup, spices, and salt to a small saucepan.
2. Heat gently while whisking. Do not boil.
3. Stir in vanilla.
4. Froth using a milk frother or immersion blender.
5. Add espresso to a mug.
6. Pour pumpkin-spiced milk over espresso.
7. Top with whipped cream and cinnamon if desired.

Nutrition

Chef's Notes

Chef's Notes: Don't boil the milk or it will scorch. Adjust maple syrup to your sweetness preference. For a dairy-free version, use oat milk or almond milk. Storage: Best made fresh. You can prep the pumpkin-spice milk mixture ahead and refrigerate for 2-3 days; froth and combine with fresh espresso when ready. Scaling: Scale up to make multiple lattes at once.

Browse all recipes →

Browse recipe collections →