Pumpkin Spice Latte

A pumpkin spice latte is an espresso drink sweetened and spiced with pumpkin puree, cinnamon, nutmeg, and clove. The key is whisking the pumpkin mixture into the milk so it dissolves evenly instead of settling at the bottom, and using enough spice to taste distinct from plain coffee.

Ingredients for Pumpkin Spice Latte

Espresso or strong brewed coffee forms the base and provides the bitter note that balances the sweetness. Pumpkin puree adds body and mild sweetness without overpowering the coffee. Whole milk steams into foam and rounds out the flavors. Cinnamon, nutmeg, and clove give the drink its signature warm spice. Maple syrup or sugar sweetens it to taste. Vanilla extract deepens the warmth and makes the spice come forward.

Why This Pumpkin Spice Latte Works

Pumpkin puree is thick and will clump in cold milk, so you warm the milk first and whisk the pumpkin and spices into it while it is hot. This dissolves the puree completely and distributes the spices evenly throughout the drink. The heat also brings out the flavor of cinnamon, nutmeg, and clove.

Espresso or strong coffee counteracts the sweetness of the pumpkin and syrup. Without enough coffee flavor, the drink tastes like flavored milk instead of a real latte. Steaming the spiced milk creates a light foam on top that makes the drink feel luxurious and keeps the aroma close to your nose as you sip.

Mistakes To Avoid

Do not add pumpkin puree directly to cold milk. It will clump and float in visible streaks. Always warm the milk first and whisk the puree in while the milk is hot so it incorporates smoothly.

Overheating the milk makes it taste burnt and kills the foam. The milk should be hot to the touch but not steaming vigorously or boiling. If you use a thermometer, stop at 155°F (68°C).

Forgetting to taste for spice is a common miss. The spices should be noticeable but not overwhelming. Start with the amounts in the recipe and add more cinnamon or nutmeg if your drink tastes too sweet and not spiced enough.

Using too little coffee makes this a pumpkin drink that happens to have coffee in it, not a latte. Measure your espresso or strong coffee carefully. One or two shots of espresso per drink is the minimum to keep the coffee flavor present.

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Ingredients

• 2 ounces (60 ml) espresso or 1/2 cup strong brewed coffee
• 1/2 cup whole milk
• 3 tablespoons pumpkin puree
• 1 tablespoon maple syrup or sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Pinch of ground clove
• 1/4 teaspoon vanilla extract

Step-by-step Instructions

1. Brew espresso into a mug, or pour 1/2 cup strong coffee into a mug and set it aside.
2. Pour milk into a small saucepan and heat over medium heat for 3 to 4 minutes until it reaches 150°F (65°C) and steam just begins to rise, stirring occasionally so it heats evenly.
3. Add pumpkin puree, maple syrup, cinnamon, nutmeg, clove, and vanilla to the warm milk and whisk for 1 to 2 minutes until the pumpkin is completely dissolved and the mixture is smooth.
4. Pour the pumpkin milk into the mug with the espresso and stir to combine.
5. If you have a milk frother, use it to froth the remaining heat from the mixture for 1 minute, or whisk vigorously for 30 seconds to create light foam on top.
6. Pour into a serving mug and serve at once.