Ingredients
Scale
- 2 tablespoons pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 1 1/2 cups whole milk
- 1–2 shots espresso or strong coffee
- Whipped cream, for topping
Instructions
- In a medium saucepan, whisk together:
- Pumpkin puree
- Pumpkin pie spice
- Vanilla extract
- Maple syrup
- Place the saucepan over medium heat and slowly whisk in the milk until smooth.
- Heat the mixture until just beginning to simmer. Do not boil aggressively.
- Carefully pour the pumpkin milk mixture into a blender and blend on low to medium speed for about 30 seconds, until frothy.
- Divide the espresso or strong coffee between two mugs.
- Pour the pumpkin milk mixture over the coffee.
- Top with whipped cream and an extra sprinkle of pumpkin pie spice if desired.
Notes
- For a dairy-free version, use almond, oat, or coconut milk.
- Coconut whipped cream works great for a vegan option.
- Adjust the maple syrup depending on how sweet you like your latte.
- Strong brewed coffee can be substituted for espresso.
