Homemade Pumpkin Spice Latte
A cozy café-style latte made with real pumpkin puree, warm spices, maple syrup and strong coffee, topped with frothy milk. Skip the drive-through and make it at home in 10 minutes.
- Prep
- 5 min
- Cook
- 8 min
- Total
- 13 min
- Serves
- 2
Whisking the spices into the pumpkin first deepens their flavor. Use pure pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced. For a dairy-free version, use oat milk, which froths well. Leftover pumpkin milk keeps in the fridge for 3 days and reheats easily.
Method
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Whisk the pumpkin puree, maple syrup, cinnamon, ginger, nutmeg and cloves in a small saucepan over medium heat for , until bubbling and fragrant.
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Pour in the milk and whisk constantly for , until steaming hot but not boiling.
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Remove from the heat and stir in the vanilla.
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For a frothy top, blend the hot milk mixture with an immersion blender for , or whisk vigorously.
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Divide the hot coffee between two large mugs.
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Pour the pumpkin milk into the mugs, holding back the foam with a spoon, then spoon the foam on top.
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Top with whipped cream and a dusting of cinnamon.
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