Ingredients:

  • 1/2 cup Pumpkin Puree (Canned, not pie filling)
  • 1/2 cup Granulated Sugar
  • 1/4 cup Brown Sugar (packed)
  • 1/2 cup Water
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Ground Nutmeg
  • Pinch Ground Cloves (Optional)
  • 1 1/2 cups Milk (Whole or 2% or preferred non-dairy alternative)
  • 4 shots Espresso (or 120 mL strong brewed coffee)
  • 1/2 cup Heavy Whipping Cream (Optional)
  • 1 Tbsp Powdered Sugar (Optional)
  • Pinch Pumpkin Pie Spice (Optional for dusting)

Instructions:

  1. Prepare the Pumpkin Spice Syrup: Combine the pumpkin puree, granulated sugar, brown sugar, water, cinnamon, ginger, nutmeg, and cloves in a small saucepan. Bring the mixture to a low simmer over medium heat, stirring constantly until all sugars are dissolved.
  2. Reduce heat to low and allow the syrup to gently simmer for 5–7 minutes, allowing the flavors to meld and the mixture to slightly thicken.
  3. Remove the saucepan from the heat. Stir in the vanilla extract. Immediately pour the hot syrup through a fine-mesh sieve or cheesecloth into a clean jar, pressing gently on the solids to extract all liquid. Discard the solids and let the syrup cool completely.
  4. Brew the Coffee/Espresso: Prepare 4 shots of espresso or brew 120 mL (1/2 cup) of very strong coffee. Pour 2–3 tablespoons (30–45 mL) of the cooled pumpkin syrup into the bottom of each mug.
  5. Steam and Froth the Milk: Heat and froth the milk using a steamer wand or frother until velvety and slightly airy (aim for 150°F / 65°C).
  6. Assemble the Latte: Pour the hot espresso or strong coffee over the syrup in the mug and stir briefly. Gently pour the steamed milk over the coffee mixture, holding back the foam, then spoon the remaining foam on top.
  7. Garnish (Optional): Whip the heavy cream and powdered sugar until soft peaks form. Dollop the whipped cream on top and sprinkle with a pinch of pumpkin pie spice. Serve immediately.