Ingredients
Scale
- 2 cups whole milk (or your favorite plant-based alternative)
- 2 tablespoons canned pumpkin puree (ensure it is not pumpkin pie filling)
- 1 to 2 tablespoons sugar (adjust to your sweetness preference)
- 1 tablespoon vanilla extract
- 1/2 teaspoon pumpkin pie spice (plus extra for garnish)
- 1/2 cup strong brewed coffee or 2 shots of espresso
- Whipped cream for topping
Instructions
- Step 1: Heat the Pumpkin Milk Base. Add the milk, pumpkin puree, and sugar to a small saucepan over medium heat. Whisk the mixture constantly to prevent the milk from scorching on the bottom. Heat until the liquid is hot but do not let it reach a rolling boil. Small bubbles around the edges of the pan are the perfect indicator that it is ready.
- Step 2: Season and Emulsify. Remove the saucepan from the heat. Stir in the vanilla extract and the pumpkin pie spice. For that signature coffee shop texture, use a hand frother or a whisk to beat the mixture vigorously until it becomes light and foamy. If you do not have a frother, you can carefully pour the mixture into a blender and pulse for 30 seconds.
- Step 3: Combine with Coffee. Pour your hot, strong-brewed coffee or espresso shots into a large mug. Gently pour the foamy pumpkin milk mixture over the coffee. Use a spoon to hold back the foam so the liquid goes in first, then dollop the foam on top at the end.
- Step 4: Garnish and Serve. Top your latte with a generous swirl of whipped cream. Sprinkle a pinch of pumpkin pie spice or a dash of cinnamon over the cream for a beautiful finish. Serve immediately while it is hot and frothy.
- Cook Time: 10 minutes