This pumpkin spice latte is the caf茅 drink made at home without a bottle of syrup. A spoonful of real pumpkin, a little brown sugar and four ground spices warm through the milk, a handheld frother whips it into soft foam, and it all goes over a double espresso. Ten minutes and one small pan.
Why this works
The pumpkin and spices heat in the milk, so the flavour runs through the whole drink instead of sinking to the bottom of the mug. Real pumpkin also makes the milk thicker and silkier.
Milk froths best when it's hot but not boiling. Taken off the heat while it's steaming, it whips into soft foam in about 30 seconds, and the frother blends in the last flecks of pumpkin as it goes.
Key ingredients
- Pumpkin pur茅e. Plain pumpkin from a tin, not pumpkin pie filling, which is already sweetened and spiced.
- Ground spices. Cinnamon, ginger, nutmeg and cloves, the classic mix. Cinnamon leads; the others are a pinch each.
- Milk. Whole milk makes the thickest foam. A barista style oat milk is the best dairy free choice.
- Coffee. A double espresso, or strong coffee from a cafeti猫re or filter.
Amounts for 1 to 3 people are in the recipe card below, in grams or cups.
Method
- 01
Make the coffee
Brew the espresso or strong coffee and pour it into a large mug.
- 02
Warm the spiced milk
Whisk the milk, pumpkin, sugar, spices and vanilla together in a small pan. Heat over a medium low heat for 3 to 4 minutes, whisking now and then, until steaming with small bubbles round the edge. Don't let it boil.
- 03
Froth the milk
Take the pan off the heat and tilt it a little. Put the frother whisk under the surface, switch it on and keep it a little below the foam as it rises, for about 30 seconds, until the milk has nearly doubled. Switch off before you lift it out.
- 04
Pour and serve
Pour the spiced milk over the coffee, holding back the foam with a spoon, then spoon the foam on top. Dust with a pinch of cinnamon and drink while it's hot.
What to serve it with
Have it on its own on a cold afternoon, or with a warm caramel apple turnover for an autumn treat.
Storing and reheating
- Fridge
- Best made fresh. Leftover spiced milk keeps, covered, for up to 2 days.
- Freezer
- Freeze leftover pumpkin pur茅e in spoonfuls for up to 3 months.
- Reheat
- Warm the spiced milk in a pan until steaming, then froth it again before pouring.
Questions
Many caf茅 versions rely on a flavoured syrup. This one uses real pumpkin pur茅e, which gives the milk body as well as flavour.
Yes. Steam or microwave a few chunks of butternut squash until soft, mash them smooth and use the same amount.
Whisk the hot milk hard in the pan for 30 seconds. You'll get some foam, though less than a frother gives.
Yes. Warm the milk, pumpkin and spices in a bigger pan, then froth it in two or three goes so the foam has room to rise.
Recipe
Pumpkin spice latte in 10 minutes
Milk warmed with real pumpkin and ground spices, frothed by hand and poured over strong coffee. No syrup, 10 minutes. By Maya Brooks.
- Prep
- 2 min
- Cook
- 8 min
- Total
- 10 min
- Serves
- 1
Ingredients
Method
- 01Brew the espresso or strong coffee and pour it into a large mug.
- 02Whisk the milk, pumpkin, sugar, spices and vanilla together in a small pan. Heat over a medium low heat for 3 to 4 minutes, whisking now and then, until steaming with small bubbles round the edge. Don't let it boil.
- 03Take the pan off the heat and tilt it a little. Put the frother whisk under the surface, switch it on and keep it a little below the foam as it rises, for about 30 seconds, until the milk has nearly doubled. Switch off before you lift it out.
- 04Pour the spiced milk over the coffee, holding back the foam with a spoon, then spoon the foam on top. Dust with a pinch of cinnamon and drink while it's hot.
