Olive Magazine
A mug of pumpkin spiced latte with a cinnamon stick balanced on top

Pumpkin spice latte

Published: December 7, 2021 at 1:57 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Makes 1

Follow expert barista Celeste Wong's step-by-step guide to making the perfect version of this comforting, autumnal coffee

Nutrition:
NutrientUnit
kcal138
fat3.5g
saturates2.2g
carbs18.7g
sugars17.5g
fibre0.8g
protein7g
salt0.2g
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Looking for a pumpkin spice latte recipe? Try expert barista Celeste Wong's step-by-step guide, then check out our gingerbread latte, turmeric latte, iced latte and caramel iced latte.

How to make pumpkin spice latte

Celeste says, "Pumpkin spice latte is definitely a popular October and November drink. You can either buy a flavoured pumpkin spice syrup at your supermarket or there are plenty online. But also, you can use a simple syrup or vanilla syrup too. If you want to make your own vanilla syrup, below is a quick and easy recipe and method."

Make your espresso for this coffee using Celeste’s pick of the best compostable and reusable coffee pods. We’ve also tried-and-tested the best coffee machines, including the best bean-to-cup machines, best coffee pod machines and best espresso machines.


Pumpkin spice latte recipe

Ingredients

  • 60ml espresso
  • 2 tsp puréed pumpkin (from a can)
  • 200ml milk
  • cinnamon or nutmeg, to sprinkle
  • cinnamon stick (optional)

SIMPLE SYRUP

  • 60ml water
  • 30g caster sugar
  • ½ tsp vanilla extract

Method

  • STEP 1

    To make the simple syrup, put the water, sugar and vanilla extract in a pot and boil until the sugar is dissolved.

  • STEP 2

    Use 25ml of the syrup and put it in a mug. Add espresso (approx 60ml) using an espresso machine (see above) or your preferred method.

  • STEP 3

    Add the puréed pumpkin into the milk jug with the milk and steam. If you are using a milk frother you can add it to this too. Just make sure the purée is really smooth.

  • STEP 4

    Pour your heated textured milk into the espresso and syrup. Dust with cinnamon or nutmeg and garnish with a cinnamon stick across your glass (for extra effect you can singe the ends with a kitchen blow torch if you have one).

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