Pumpkin Pie Latte Recipe
Recipe information
Make Pumpkin Pie Latte in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Pumpkin Spice Syrup
Latte Assembly (per 1 serving)
Pumpkin Spice Syrup
1. Combine pumpkin and water
In a small saucepan, whisk together 1 cup pumpkin puree and 1 cup water until smooth and uniform in texture.
2. Add sugars and corn syrup
Add 1 cup packed brown sugar, 1 cup granulated sugar, and 2 tablespoons light corn syrup (optional). Stir to combine.
3. Add spices and salt
Stir in 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and a pinch of salt until evenly distributed.
4. Simmer and reduce
Place saucepan over medium heat and bring mixture to a gentle simmer, stirring frequently to prevent sticking. Reduce heat to low and simmer 12–15 minutes, stirring occasionally, until slightly thickened and glossy. The syrup will thicken more as it cools.
5. Strain and finish
Remove from heat and let cool 5 minutes. Pour the mixture through a fine-mesh sieve or cheesecloth into a heatproof bowl, pressing on solids with a spatula to extract as much liquid as possible. Discard solids. Stir in 1 teaspoon vanilla extract. Taste and adjust seasoning if needed.
6. Cool and store
Let syrup cool to room temperature, then transfer to a clean jar or bottle. Refrigerate up to 2 weeks. Yields approximately 1 1/2 to 2 cups of syrup.
Latte Assembly (per 1 serving)
7. Brew espresso
Brew two shots (about 2 ounces) of espresso or prepare 2 ounces of very strong brewed coffee.
8. Measure syrup
Add 2 tablespoons pumpkin spice syrup to a 12-14 oz heatproof serving cup.
9. Steam milk
Steam 10 fl oz of whole milk (or milk of choice) until it reaches about 150–155°F (65–68°C) and has velvety microfoam. If you don't have a steamer, heat milk on the stove until just steaming and froth with a handheld frother or whisk.
10. Combine espresso and syrup
Pour the brewed espresso into the cup over the pumpkin spice syrup and stir briefly to dissolve and combine.
11. Add milk
Slowly pour the steamed milk into the cup, holding back the foam with a spoon; then spoon the remaining foam on top. Aim for a roughly 3:1 milk-to-espresso ratio including foam.
12. Garnish and serve
Top with 2 tablespoons whipped cream if desired and sprinkle about 1/4 teaspoon ground cinnamon or pumpkin pie spice. Serve immediately.
Local Coupons
No local coupons found for this recipe's ingredients.