Pumpkin Latte

Pumpkin latte is an autumn drink for pumpkin lovers and for anyone who wants to discover pumpkin again in a new way. Pumpkin latte suits a slow breakfast, an afternoon break, or a cosy evening, because pumpkin latte combines coffee, milk, spices, and pumpkin purée in a warm, soft drink with a familiar latte feel.

Milk gives pumpkin latte its smooth base, and pumpkin purée gives pumpkin latte body, colour, and a mild vegetable sweetness. A spice blend for tea and coffee gives pumpkin latte its warm aroma, maple syrup adds gentle sweetness, coffee brings the latte character, and whipped coconut milk finishes pumpkin latte with a light, stable cap.

Careful heating is what matters most while making pumpkin latte. Heat the milk first, then add the pumpkin purée, spice blend, and maple syrup, and bring the mixture almost to a boil while stirring constantly. Pumpkin latte is ready for assembly when the mixture is hot and uniform, but not boiling hard, and whipped coconut milk is right when the foam is stable and holds its shape.

The recipe already includes the main practical swap. If raw pumpkin is on hand, bake small pumpkin cubes at 180°C for 15 minutes until soft, then blend the pumpkin into a smooth purée. If ready pumpkin purée is on hand, start directly from heating the milk with the purée, spices, and maple syrup.

Serve pumpkin latte in latte glasses and build the drink in the same order for the best result. Pour one shot of espresso, 50 ml, into each glass, top almost to the rim with the hot pumpkin latte mixture, then decorate pumpkin latte with a cap of whipped coconut milk, a cinnamon stick, and a light sprinkling of the spice blend.

Pumpkin latte is best served immediately, while the drink is hot and the coconut milk foam is still airy. The hot pumpkin mixture can be kept separately in the refrigerator for up to 1 day and reheated gently before serving, but assembled pumpkin latte with espresso and whipped coconut milk is at its best right after preparation.

Questions about this recipe

Can I make pumpkin latte from raw pumpkin instead of ready-made purée?

Yes, pumpkin latte can be made from raw pumpkin. Bake small pumpkin cubes at 180°C for 15 minutes until soft, then blend the pumpkin into a smooth purée and continue with the recipe.

How do I know the pumpkin milk mixture is ready?

The pumpkin milk mixture is ready when the mixture is very hot and almost reaches a boil. The pumpkin milk mixture should be stirred constantly and should look smooth and evenly combined.

Can I prepare pumpkin latte in advance?

The hot pumpkin mixture can be prepared in advance and kept in the refrigerator for up to 1 day. Pumpkin latte is best assembled just before serving, because the coffee tastes fresher and the whipped coconut milk foam stays lighter.

What is the best way to serve pumpkin latte?

Serve pumpkin latte in latte glasses with 50 ml of espresso in each glass first. Top pumpkin latte almost to the rim with the hot pumpkin mixture, then finish pumpkin latte with whipped coconut milk, a cinnamon stick, and a little spice blend.