Ingredients
Scale
- 2 shots of espresso (or 1/2 cup extra-strong brewed coffee, chilled)
- 1 cup milk of choice (whole, oat, or almond milk work best)
- 2 tablespoons pumpkin puree (ensure it is not pumpkin pie filling)
- 1 to 2 tablespoons maple syrup or brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 cup ice cubes
- Whipped cream and extra cinnamon for topping (optional)
Instructions
- In a small saucepan or a microwave-safe bowl, combine the pumpkin puree, maple syrup, and pumpkin pie spice. Heat the mixture gently over medium-low heat for about 2 minutes, stirring constantly. This “blooms” the spices and cooks off the raw taste of the pumpkin, creating a smooth, concentrated syrup. Stir in the vanilla extract once you remove the mixture from the heat.
- Pour your freshly brewed espresso or strong coffee into the warm pumpkin mixture. Whisk vigorously until the pumpkin base fully dissolves into the coffee. If you prefer a completely smooth texture, you can pour this mixture through a fine-mesh strainer to remove any fibrous bits of pumpkin. Let the coffee mixture cool slightly so it does not immediately melt all your ice.
- Fill a tall glass with ice cubes. Pour the pumpkin-coffee mixture over the ice. Slowly pour in your choice of milk. You will see beautiful swirls as the milk mixes with the spiced coffee. Give it a gentle stir with a long spoon to ensure the flavors are distributed evenly from top to bottom.
- Top your latte with a generous dollop of whipped cream if you want the full coffeehouse experience. Sprinkle a pinch of pumpkin pie spice or cinnamon over the top. Serve immediately with a straw and enjoy your homemade seasonal treat.
- Cook Time: 10 minutes