Ingredients
Method
Pumpkin Sauce
- In a small saucepan, combine the pumpkin puree, sugar, and pumpkin pie spice. Bring to a simmer over medium heat, stirring frequently.
- Let the sauce gently simmer for about 10 minutes, stirring occasionally, until slightly thickened.
- For a silky smooth sauce, transfer the mixture to a blender or food processor and puree until completely smooth. This step is optional but recommended for a better texture.
- Pour the finished sauce into a jar with a tight-fitting lid and store in the refrigerator for up to 7 days.
Pumpkin Spice Latte
- Brew 2 fluid ounces of espresso using your espresso machine or stovetop moka pot.
- Warm 8 fluid ounces of milk in a small saucepan over medium-low heat or in a microwave-safe mug. Froth the milk using a milk frother, whisk, or by shaking it in a jar until foamy.
- In a 16-ounce serving mug, combine the pumpkin sauce and the hot espresso. Stir well to blend.
- Pour the frothed milk over the pumpkin-espresso mixture. Top with a generous dollop of whipped cream and a sprinkle of cinnamon.
Nutrition
Notes
For a dairy-free version, use oat or almond milk and coconut whipped cream. The pumpkin sauce can be made up to a week ahead and stored in the fridge. Don't skip blending the sauce for the smoothest texture in your latte. Adjust sweetness by adding more or less sugar to the pumpkin sauce. This recipe makes one grande-sized drink; double it for two servings.
