Homemade Pumpkin Spice Latte

Method

0 of 5 steps done

1. 1Bloom the spices in the pumpkinCombine the pumpkin puree, brown sugar, cinnamon, ginger, cloves, and nutmeg in a small saucepan. Warm it over low heat for 2 to 3 minutes, stirring often, until the mixture deepens in color and smells like a spice cabinet just opened.
2. 2Brew the coffeeBrew a small moka pot, or make a concentrated pour-over using about 18 g of coffee to 150 g of water. You want 90 ml of coffee with some backbone; it has to hold its own against the pumpkin and spice.
3. 3Warm and froth the milkPour the milk into the saucepan with the pumpkin spice base and whisk over medium-low heat until it's steaming, around 65°C. Switch to a frother and work it for 20 to 30 seconds until a loose foam builds on top. Oat milk froths best around 60°C, so pull it off the heat a touch sooner if you're going dairy-free.
4. 4CombinePour the coffee into a warm mug. Add the pumpkin milk, holding back the foam with a spoon until the cup is nearly full, then spoon the foam on top.
5. 5FinishDust the foam with a pinch more nutmeg and a few flecks of cinnamon. Drink it while the foam still holds its shape; it collapses fast once it sits.