American
Pumpkin Spice Latte
Espresso, real pumpkin, brown sugar, vanilla, and warm baking spice meet softly frothed milk in a balanced homemade latte with a clean coffee finish.
2 servings · 8 minutes prep · 7 minutes cook
Ingredients
Pumpkin Spice Base
- 3 tablespoons unsweetened pumpkin purée
- 2 tablespoons packed light brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/16 teaspoon Diamond Crystal kosher salt
Latte
- 2 cups whole milk, divided
- 4 ounces freshly brewed espresso
Directions
Cook the Pumpkin Base
- Whisk the pumpkin purée, brown sugar, pumpkin pie spice, and kosher salt in a small saucepan over medium-low heat for 2 minutes, until glossy and fragrant. Whisk in the vanilla and 1/4 cup of the milk until completely smooth.
Heat and Froth the Milk
- Add the remaining milk and heat, whisking often, until steadily steaming with tiny bubbles only around the rim; do not boil. An instant-read thermometer may be used to verify about 150°F (66°C). Remove from the heat and froth until the surface looks like wet paint.
Assemble the Lattes
- Brew the espresso immediately before assembly using an espresso machine or stovetop moka pot, then divide it between two warmed mugs. Pour in the pumpkin milk while stirring and spoon the finest foam over each mug. Serve immediately.
