Step by step

Method

4 steps

1. 1

   In a small saucepan over medium-low heat, whisk 1 cup milk with 2–3 tablespoons canned pumpkin puree (not pie filling), ¼ teaspoon pumpkin pie spice, and 1–2 tablespoons vanilla syrup (or 1 tablespoon sugar + ¼ teaspoon vanilla). Whisk until steaming and lightly foamy, 3–5 minutes — don't let it boil hard or the milk scorches and the pumpkin spatters.

2. 2

   Pour the pumpkin milk into a tall mug. The surface should look creamy and a little frothy, not separated.

3. 3

   Pour 1–2 shots hot espresso (or ½ cup strong brewed coffee) over the milk and stir until the color is even, about 10 seconds.

4. 4

   Taste and add another spoon of syrup if you want it sweeter. Top with whipped cream and a dusting of pumpkin pie spice if you like. Serve hot. You want a hot, creamy pumpkin latte that tastes like pumpkin and spice first, coffee second — not a scorched milk film or a mug of pumpkin pie filling with a coffee aftertaste.