Barista-Style Pumpkin Spice Latte with Real Pumpkin

• FOR THE LATTE
• 30 ml pumpkin spice syrup
• 43 g espresso
• 227 g 6.5 oz steamed milk
• Whipped cream (optional)
• Pumpkin spice for topping (optional)
• FOR THE PUMPKIN SPICE SYRUP
• 300 ml *Makes approximately syrup, enough for approximately 10 drinks.*
• 240 ml water
• 150 g brown sugar
• 50 g white sugar
• 45 g pumpkin purée
• 1 g ground cinnamon
• 1 cinnamon stick
• 1 g ground ginger
• 1 g ground nutmeg
• 0 g ground cloves
• 7 g maple syrup
• 3 ml vanilla extract
• **Up to ¼ teaspoon pumpkin extract** (1.25 ml; optional)
• Pinch of salt

Mga Tagubilin

1. Pumpkin Spice Syrup

   1

   Add 2 tablespoons (30ml) of pumpkin spice syrup to your mug.

2. 2

   Brew 1.5 oz (45ml) espresso directly over the syrup and stir to combine.

3. 3

   Steam 6.5–7 oz (195–210ml) milk to 75°C.

4. 4

   Pour the steamed milk into the espresso mixture.

5. 5

   Top with whipped cream, if desired, and a light sprinkle of pumpkin spice, if desired.

6. Latte Assembly

   6

   In a small saucepan, add the water, brown sugar, and white sugar. Heat gently until the mixture reaches 140°F (60°C), stirring to dissolve the sugars fully. Do not boil.

7. 7

   Whisk in the pumpkin purée, ground cinnamon, cinnamon stick, ginger, nutmeg, cloves, and salt. Increase the heat slightly and bring the mixture to 185–190°F (85–88°C). Hold this temperature for 5 minutes to bloom the spices and develop flavour.

8. 8

   Turn off the heat. Stir in the maple syrup, vanilla extract, and optional pumpkin extract for a Starbucks-style aromatic note.

9. 9

   Blend briefly with an immersion blender for 5–8 seconds to create a smooth, glossy texture.

10. 10

    Strain through a fine mesh strainer or nut-milk bag without pressing the solids through.

11. 11

    Transfer to a jar and refrigerate for up to 2 weeks. Shake gently before each use.