Pumpkin Pie Caffe Latte - Large Recipe
Make Pumpkin Pie Caffe Latte - Large Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Pumpkin Spice Milk
Topping
Method
Prepare Espresso
- 1
Pull espresso
Grind fresh espresso beans to a fine grind suitable for espresso. Dose and tamp to pull two shots (about 2 shots / 60 ml combined for a large latte). Pull the shots directly into the preheated large cup or into the espresso pitcher.
- 2
If using a manual espresso machine, flush the group head and run a small amount of hot water through the steam wand to purge before steaming milk.
Make Pumpkin Spice Milk
- 3
Combine pumpkin and sweeteners
In a small stainless-steel steaming pitcher, add 2 tablespoons pumpkin puree, 1.5 tablespoons brown sugar, 1 teaspoon maple syrup, 1/2 teaspoon pumpkin pie spice, 1/2 teaspoon vanilla extract and a pinch of salt. Stir or whisk to form a smooth paste so the pumpkin is evenly distributed.
- 4
Add milk and mix
Pour 12 oz (about 355 ml) cold whole milk into the pitcher with the pumpkin paste. Whisk quickly until thoroughly combined and slightly frothy. The mixture should be homogeneous with no lumps of pumpkin.
- 5
Steam milk
Purge the steam wand briefly. Submerge the wand tip just below the surface of the milk and start steaming at full power. Introduce some air for about 3–5 seconds to create microfoam, then lower the pitcher so the wand is deeper and continue steaming until the milk reaches 60–65°C (140–150°F) for a latte. Texture it to silky microfoam, about 24–30 oz of steamed milk volume will yield a creamy large latte.
- 6
If you don't have a steam wand: heat the milk mixture on the stove over medium-low to 60–65°C (do not boil), then froth with a handheld frother or by shaking vigorously in a tightly sealed jar until foamy.
Assemble
- 7
Combine espresso and milk
If espresso was pulled into a separate shot glass, pour the double shot into the preheated large serving cup. Swirl the steamed pumpkin spice milk to incorporate settled pumpkin. Slowly pour the steamed milk into the espresso, holding back the foam with a spoon, then finish by spooning the remaining microfoam on top to create a layered latte.
- 8
Top and garnish
Add 2 tablespoons whipped cream on top (optional). Lightly dust with 1/4 teaspoon ground cinnamon or extra pumpkin pie spice and a pinch of grated nutmeg if using.
- 9
Serve immediately with a stirrer. Include a small extra napkin for any minor drips from the pumpkin-spiced milk.