Ingredients
- 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 ☕️
Instructions
- 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.
- 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.
- 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.
- 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.
⚡️ Inspired By