This warming spiced pumpkin espresso-fueled latte is the ultimate treat around Thanksgiving.
This recipe is actually super easy and completely made from scratch, in New Zealand canned pumpkin isn’t easy to come across so I wanted to create an easy enough recipe to create my own pumpkin-spiced-infused latte coffee anytime at home!
PUMPKIN SPICE LATTE
Got a weakness for pumpkin spiced Americana treats when fall rolls around?? Try this version at home with homemade pumpkin spice 🧡
Ingredients
Pumpkin Spice Mix
- 4 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- ½ teaspoon cloves
- ½ teaspoon allspice
Spiced Pumpkin Base
- 500 g roasted pumpkin
- 1 teaspoon vanilla paste
- 4 tablespoons maple syrup
- 2 teaspoons pumpkin spice mix
Latte
- 2 tablespoons spiced pumpkin base
- Double shot of espresso coffee
- Steamed milk of your choice
- Canned whipped cream
- Sprinkle pumpkin spice
Instructions
- Preheat the oven 200 degrees and spray a roasting dish with cooking spray.
- Remove the skin and seeds from the pumpkin and cut into 2cm pieces, place the pumpkin pieces into the roasting dish.
- Roast the pumpkin until soft, leave to cool while you prepare the spice mix.
- In a jar add the pumpkin spice mix and shake to combine.
- Once the pumpkin has cooled slightly add it to a food processor with the vanilla paste, maple and two teaspoons of pumpkin spice mix. Process until completely smooth.
- Keep in a sealed container in the fridge to use as your coffee flavour base.
- With the remaining spice mix, add 1-2 tablespoons of brown sugar to use as a sprinkle.
To assemble:
- Add two tablespoons of the pumpkin spice mix to the base of your coffee mug.
- Make your espresso coffee as usual into your mug with the pumpkin spice, stir to combine.
- Froth your milk and pour on top of the coffee, add a swirl of cream and a good sprinkling of the sweetened pumpkin spice.
Notes
Everything can be adaptable to taste.
Vanilla extract can be used in place of vanilla paste.
The pumpkin spice base should last 5 days in the fridge in a sealed container.
Vanilla extract can be used in place of vanilla paste.
The pumpkin spice base should last 5 days in the fridge in a sealed container.
