• 2 3-inch cinnamon sticks
  • 1 ½ -inch piece fresh ginger (or 1/8 tsp with the grated nutmeg at the end)
  • 3 whole cloves
  • 1 cup canned pumpkin purée
  • 1 14-ounce can sweetened condensed milk
  • ½ cup heavy cream
  • ¼ cup pure maple syrup
  • Large pinch of Kosher salt
  • ½ teaspoon vanilla extract
  • ¼ teaspoon freshly grated nutmeg

Pumpkin Spice Latte


  1. 0
    Combine cinnamon sticks, ginger (if using whole fresh), 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.
  2. 1
    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.
  3. 2
    Whisk in vanilla and nutmeg (and ginger if using ground), 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.
  4. 3
    For each latte, add 1 tablespoon of the our pumpkin goop to the bottom of whatever mug you're going to make espresso in - we want the hot espresso to warm our cold pumpkin goop). Top with the steamed milk of your choice - califia barista fo lyfe 🤘🏻 and a little bit of freshly grated cinnamon.