Ingredients:

  • 1/2 cup Water (for syrup)
  • 1/2 cup Granulated Sugar (for syrup)
  • 1/4 cup Pumpkin Purée (for syrup)
  • 1 teaspoon Vanilla Extract (for syrup)
  • 1 teaspoon Ground Cinnamon (for syrup)
  • 1/2 teaspoon Ground Ginger (for syrup)
  • 1/4 teaspoon Ground Nutmeg (for syrup)
  • 1/8 teaspoon Ground Cloves (for syrup)
  • 1/8 teaspoon Salt (for syrup)
  • 2 shots (2 oz) Brewed Espresso or Strong Coffee (per serving)
  • 1 cup Milk (Dairy or Non-Dairy, per serving)
  • 3 to 4 tablespoons Pumpkin Spice Syrup (per serving, adjust to taste)
  • Whipped Cream (optional, for topping)
  • Extra Cinnamon or Nutmeg (for garnish)

Instructions:

  1. Phase 1: Making the Concentrated Pumpkin Spice Syrup. In a small saucepan, combine the water, sugar, pumpkin purée, and all listed spices (cinnamon through salt).
  2. Heat the mixture over medium-low heat, whisking constantly until the sugar is fully dissolved and the mixture begins to gently simmer. Do not allow it to boil vigorously.
  3. Reduce heat to low and let the mixture gently bubble for 10 minutes, stirring occasionally to allow the spices to infuse thoroughly.
  4. Remove from heat. Stir in the vanilla extract. Optionally, strain the mixture through a fine-mesh sieve into an airtight container for a perfectly smooth syrup. Allow the syrup to cool completely before storing or using. Store refrigerated for up to 2 weeks.
  5. Phase 2: Assembling the Latte. Brew your two shots of strong espresso or coffee into your chosen mug.
  6. Stir 3-4 tablespoons of the cooled pumpkin spice syrup into the hot coffee until fully incorporated.
  7. Gently heat the milk (dairy or non-dairy) until hot. Use a frother or steam wand to create light, airy foam.
  8. Pour the steamed milk over the coffee/syrup mixture, holding back the foam slightly. Spoon the foam on top.
  9. Garnish with whipped cream (if using) and a delicate dusting of cinnamon or nutmeg. Serve immediately.