Pumpkin Spice Recipe
Make Pumpkin Spice Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pumpkin Spice Latte (serves 2)
Optional: make-ahead pumpkin spice syrup (yields ~3/4 cup)
Method
Pumpkin Spice Latte (serves 2)
- 1
Prepare pumpkin-milk base
In a small saucepan, combine 1/2 cup pumpkin purée, 2 tablespoons brown sugar, 1 tablespoon maple syrup, 2 teaspoons pumpkin pie spice, 1/2 teaspoon ground cinnamon, 1/4 teaspoon sea salt and 1 cup of the milk. Whisk thoroughly over medium-low heat until smooth and warm (do not boil), about 3–4 minutes. Keep whisking to break up any lumps and to bloom the spices.
- 2
Finish and froth
Once the mixture is uniformly warm and fragrant (about 3–4 minutes), remove from heat and whisk in 1 teaspoon vanilla extract. If you have a milk frother, froth the remaining 1 cup milk separately and then gently fold it into the pumpkin-milk mixture. If you don't have a frother, vigorously whisk or use an immersion blender for 20–30 seconds to create foam.
- 3
- 4
Assemble
Divide the pumpkin-milk mixture between the two mugs over the hot coffee, spooning foam on top. Taste and add up to 1 tablespoon extra maple syrup or brown sugar total if you prefer sweeter.
- 5
Optional whipped topping and garnish
If using cream, whip 1/4 cup heavy cream (or chilled canned coconut cream) with 1 teaspoon confectioners' sugar until soft peaks form and dollop on each latte. Sprinkle a light pinch of ground cinnamon and a tiny pinch of nutmeg over the top.
Optional: make-ahead pumpkin spice syrup
- 6
Combine 1/2 cup water, 1/2 cup granulated sugar, 2 tablespoons brown sugar and 1 tablespoon pumpkin pie spice in a small saucepan. Bring to a simmer over medium heat, stirring to dissolve sugars. Once simmering, reduce heat to low and cook for 3–4 minutes to infuse the spices.
- 7
Remove from heat and stir in 1/2 teaspoon vanilla extract. Let cool to room temperature, then strain through a fine mesh sieve to remove any spice solids. Store syrup in a sealed jar in the refrigerator up to 10 days. Use 1–2 tablespoons syrup per latte in place of brown sugar + maple syrup and spice.