Pumpkin Spice Latte

Despite the name, there's rarely much actual pumpkin in a pumpkin spice latte - what people are really responding to is the spice blend: cinnamon, ginger, clove, and nutmeg, the same mix that shows up in pumpkin pie itself. Combined with real pumpkin purée for body and a touch of sweetness, and poured over espresso, it turns into one of the few coffee drinks that tastes unmistakably like a season rather than just a flavor.

It's a slightly longer recipe than most on this page, since you're making a small batch of spiced pumpkin syrup first - but that batch keeps in the fridge for about a week, so one round of prep covers several lattes.

Suggested coffee: Elysia - 80% Arabica / 20% Robusta, pulled as a strong moka or espresso shot.

For the pumpkin spice syrup:
2 tbsp pumpkin purée, 3 tbsp brown sugar, 60 ml water, ½ tsp cinnamon, ¼ tsp ginger, pinch of clove, pinch of nutmeg (syrup batch makes about 4–5 servings)

For the latte:
1 shot (~30 ml) freshly brewed espresso or strong moka coffee, 200 ml milk, 2 tbsp pumpkin spice syrup, whipped cream and extra cinnamon for topping (optional)

Make the syrup:

1. Combine the pumpkin purée, brown sugar, water, and spices in a small saucepan.
2. Whisk over low-medium heat until the sugar dissolves and the mixture thickens slightly, about 3–4 minutes.
3. Remove from heat and let cool. Store in the fridge in a sealed jar for up to a week.

Build the latte:

1. Warm the milk in a small pan or with a frother, without letting it boil.
2. Stir 2 tbsp of the pumpkin spice syrup into the warm milk until fully combined.
3. Brew the coffee fresh and pour it into a cup.
4. Pour the spiced milk over the coffee, holding back the foam with a spoon if you frothed it.
5. Spoon the foam on top, add whipped cream if using, and finish with a dusting of cinnamon.

Tip: taste the syrup before using it - pumpkin purées vary in sweetness, so adjust the brown sugar up or down before you make a full batch.