Homemade Pumpkin Spice Latte

Before you start

A homemade pumpkin spice latte can taste like pumpkin pie rather than just cinnamon sugar. The difference is real pumpkin puree heated in the milk with sugar and spices. The pumpkin adds body and an earthy sweetness, and the spices bloom in the warm milk, so the whole drink tastes rounder than a latte with a squirt of flavored syrup.

Two things need attention. First, pumpkin puree is thick and fibrous, so it must be whisked hard or blended to keep the drink from feeling gritty. Second, the spice blend should lean on cinnamon and ginger with smaller amounts of nutmeg and clove, which turn medicinal quickly. A little vanilla and a pinch of salt pull everything together.

Ingredients

• 240 ml (8 oz) whole milk
• 30 g (2 tbsp) pumpkin puree — plain canned pumpkin, not pumpkin pie filling
• 15 to 20 g (1 to 1½ tbsp) granulated or light brown sugar — or 15 ml maple syrup
• ½ tsp pumpkin pie spice — or ¼ tsp cinnamon, ⅛ tsp ginger, a pinch each of nutmeg and clove
• ¼ tsp vanilla extract
• pinch fine salt
• 60 ml (2 oz) hot espresso — or 120 ml very strong brewed coffee
• to taste whipped cream and a dusting of cinnamon — optional

Method

1. Put the pumpkin puree, sugar, spice and salt in the saucepan. Warm over medium-low heat for 1 minute, stirring, until the mixture smells fragrant and the sugar starts to melt. Toasting the spices briefly makes them taste fuller.
2. Pour in the milk and whisk vigorously until no lumps of pumpkin remain.
3. Heat, whisking often, until the milk steams and small bubbles form at the edge, about 60 to 65°C (140 to 150°F). Do not let it boil, which can scorch the milk and make the pumpkin settle.
4. Take it off the heat and stir in the vanilla. For a frothy, café-like texture, blend with a handheld frother or immersion blender for 15 to 20 seconds.
5. Pull the espresso into a large mug. Pour the pumpkin milk over it, holding back the foam with a spoon, then spoon the foam on top.
6. Top with whipped cream and a dusting of cinnamon if you like. Serve right away, and give it a quick stir if pumpkin begins to settle.

Tips for success

• Buy plain pumpkin puree. Pumpkin pie filling already contains sugar and spices and will throw off the balance.
• For a perfectly smooth drink, pour the warm pumpkin milk through a fine strainer before frothing.
• Make a spiced pumpkin base in bulk: whisk 120 g pumpkin, 70 g sugar and 2 tsp spice with 60 ml water over low heat, then use 2 tbsp per latte.

Substitutions

Whole milk

Oat milk works well and stays creamy; heat it gently as some oat milks thicken further with pumpkin. Almond milk tastes thin; add 15 ml cream if you have it.

Espresso

Strong brewed coffee at about double your usual strength works. Use 120 ml and reduce the milk to 180 ml so the mug does not overflow.

Pumpkin puree

Roasted, pureed butternut squash makes a similar latte with a slightly sweeter, nuttier flavor.

Variations

Iced pumpkin spice latte

Whisk the pumpkin, sugar and spices with 30 ml hot water into a smooth paste, stir in cold milk and espresso, and pour over ice.

Pumpkin cold foam

Froth 60 ml cold nonfat milk with 1 tbsp of the pumpkin base and spoon it over iced coffee.

Troubleshooting

The latte feels gritty

Pumpkin fiber did not break down. Blend the hot milk with a frother or immersion blender, or strain it before adding the espresso.

It tastes like clove or medicine

The spice blend is too strong in clove or nutmeg. Cut the spice to ¼ tsp and use mostly cinnamon.

The pumpkin sinks to the bottom

That is normal as the drink sits. Froth it right before serving and stir between sips.

Storage

Make the latte to order. Opened canned pumpkin should be moved to a covered container and refrigerated; use it within about 5 to 7 days. Keep a pumpkin syrup base refrigerated and use it within 1 week. Do not leave milk drinks out for more than 2 hours.