Pumpkin Spice Latte
Ingredients
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- 4 tablespoons pumpkin puree (canned)
- 2 tablespoons granulated sugar
- 3/4 teaspoons pumpkin pie spice
- 1/8 teaspoons fine salt
- 2 cups whole milk
- 1 teaspoons vanilla extract
- 2 ounces espresso – freshly brewed
- whipped cream – for serving
- ground cinnamon – for serving
Instructions
1. In a small saucepan over medium heat, whisk together the pumpkin puree, granulated sugar, pumpkin pie spice, and salt until glossy and fragrant, 2–3 minutes.
2. Whisk in the milk and heat until hot with small bubbles forming at the edges but not boiling, 3–5 minutes; remove from heat and whisk in the vanilla. For an ultra-smooth texture, strain through a fine-mesh sieve, 15–30 seconds.
3. While the milk heats, brew 2 ounces espresso (about 1 ounce per drink), 25–35 seconds, until dark and aromatic.
4. Froth the hot pumpkin-milk mixture with a whisk or milk frother until lightly foamy, 20–30 seconds.
5. Divide the espresso between two warmed mugs, 5 seconds, then pour in the pumpkin-milk mixture, holding back the foam; spoon foam over the top, 15–20 seconds.
6. Top with whipped cream and a pinch of ground cinnamon, and serve hot immediately.
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Pumpkin spice latte is a cozy, aromatic coffee drink that blends espresso with warm milk, real pumpkin puree, and a blend of baking spices. The flavor is gently sweet, creamy, and perfumed with cinnamon, ginger, nutmeg, and cloves, delivering a velvety texture and café-style foam. Finished with whipped cream and a dusting of spice, it balances roasty coffee bitterness with autumnal sweetness and warmth.
Originating in the United States, the pumpkin spice latte rose to prominence in the early 2000s as a seasonal coffeehouse beverage. Its popularity quickly expanded beyond cafés, inspiring home cooks to recreate it using pantry spices and canned pumpkin. Over time it became a hallmark of fall in American food culture, with countless adaptations while retaining its core identity of espresso, milk, pumpkin, and spice.