If you’re in a hurry, you can use very strong coffee instead of the espresso, and warmed half and half or cream instead of the steamed milk.
Ingredients
6 to 8 Servings
2
1
3
1
1
½
¼
½
¼
Preparation
Step 1
Combine cinnamon sticks, ginger, cloves, and 1½ cups water in a medium saucepan. Bring to a boil over medium-high heat and cook, whisking occasionally, until most of the liquid has evaporated, about 10 minutes. Whisk in pumpkin purée, condensed milk, cream, syrup, and salt and cook, whisking frequently, until mixture is thick and pudding-like in consistency, about 5 minutes. Whisk in vanilla and nutmeg, then strain mixture through a fine-mesh sieve, pressing on solids with a spatula to release as much liquid as possible, into a large bowl.
Step 2
For each latte, stir together 2–4 Tbsp. pumpkin spice purée (depending how sweet you’d like it) and 1½ oz. hot espresso in your favorite mug. Top with steamed milk and a little bit of freshly grated cinnamon.
Leave a Review
Reviews (7)
Back to Topdelicious! Although we added a good 6 tablespoons to each coffee (but UK tablespoons are often smaller than US ones). Made it in the time it took to whip up pancakes, so pretty fast and now we have enough to last all week! Rich and creamy and pumpkin spice-y.
Cecilia
Cambridge, UK
11/1/2020