Homemade Pumpkin Spice Latte

Craft your favorite autumn coffeehouse beverage at home using freshly pulled single-origin Guatemalan espresso, pure pumpkin purée, warm spices, and velvety steamed milk.

Ingredients Checklist

Preparation Instructions

• 2 shots freshly pulled Guatemalan espresso (or 1/2 cup concentrated dark roast)

• 1 cup whole milk or creamy barista-grade oat milk

Step 1: Warm the Spice Base. In a small saucepan over medium heat, whisk together the pumpkin purée, maple syrup, and pumpkin pie spice for 2 minutes until hot and fragrant.

• 2 tablespoons pure canned pumpkin purée (not pumpkin pie mix)

• 1 to 2 tablespoons pure maple syrup, honey, or raw cane sugar

Step 2: Steam and Froth the Milk. Whisk the milk and vanilla extract into the saucepan. Warm gently until steaming, then froth with a handheld frother until thick and silky.

• 1/2 teaspoon pumpkin pie spice blend (ground cinnamon, ginger, nutmeg, allspice)

Step 3: Combine with Coffee. Pour your hot espresso shots into a pre-warmed ceramic mug. Slowly pour the spiced milk over the espresso, holding back the foam with a spoon.

• 1/2 teaspoon pure vanilla bean extract

Step 4: Garnish and Serve. Spoon the warm foam over top, finish with a generous dollop of whipped cream, and dust with extra cinnamon or freshly grated nutmeg.

• Freshly whipped cream and a dusting of ground nutmeg for serving