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Maple Pumpkin Latte

A cozy homemade latte with real pumpkin puree and maple syrup, balanced by a carefully pulled espresso shot and velvety steamed milk.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2
Course: Beverage
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 shots espresso about 36-40g, 1 cup whole milk, 2 tablespoons pumpkin puree, 1.5 tablespoons maple syrup, 1/4 teaspoon pumpkin pie spice, pinch of salt, whipped cream for topping (optional)

Equipment

  • Espresso machine
  • milk steaming pitcher
  • small saucepan
  • whisk
  • measuring spoons
  • coffee scale
  • tamper
  • thermometer

Method
 

  1. Pull two double shots of espresso (1:2 ratio, 25-30 seconds extraction) into a pre-warmed cup. 2. In a small saucepan over medium heat, combine pumpkin puree, maple syrup, pumpkin pie spice, and salt. Whisk until warm and smooth, about 1 minute. 3. Add the pumpkin mixture to the espresso and stir briefly. 4. Steam the milk to 150°F (65°C) with fine microfoam; tap and swirl the pitcher to integrate bubbles. 5. Pour the steamed milk over the espresso-pumpkin base, holding back the foam with a spoon, then spoon the foam on top. 6. Optionally, top with whipped cream and a dusting of pumpkin pie spice. Serve immediately.

Notes

For a dairy-free version, use oat milk or almond milk; steam to the same temperature but expect slightly less foam. Refrigerate leftover pumpkin-maple mixture for up to 3 days; reheat gently before using.