Ingredients:

  • 1 cup (240 ml) Water (For Syrup)
  • 1/2 cup (100 g) Granulated Sugar (For Syrup)
  • 1/4 cup (50 g) Light Brown Sugar, packed (For Syrup)
  • 1/2 cup (120 g) Pure Pumpkin Purée (not pie filling) (For Syrup)
  • 1 teaspoon (5 ml) Vanilla Extract (For Syrup)
  • 1 teaspoon (5 g) Ground Cinnamon (For Syrup)
  • 1/2 teaspoon (2.5 g) Ground Ginger (For Syrup)
  • 1/4 teaspoon (1 g) Ground Nutmeg (For Syrup)
  • Pinch Ground Cloves (For Syrup)
  • Pinch Fine Sea Salt (For Syrup)
  • 2 shots (60 ml) Freshly Brewed Espresso or strong coffee (For Latte)
  • 1 cup (240 ml) Milk (Whole Milk recommended) (For Latte)
  • 2 tablespoons (30 ml) Homemade Pumpkin Spice Syrup (For Latte)
  • Optional Topping: Whipped cream, extra cinnamon/nutmeg for dusting

Instructions:

  1. Combine Ingredients: In the saucepan, combine the water, granulated sugar, brown sugar, pumpkin purée, and all the spices (cinnamon, ginger, nutmeg, cloves, and salt).
  2. Dissolve and Simmer: Heat the mixture over medium heat, stirring constantly until the sugars are completely dissolved. Bring the mixture to a gentle simmer—do not let it boil vigorously.
  3. Infuse: Reduce the heat to low and allow the syrup to simmer gently for 10–12 minutes, stirring occasionally. This allows the spices to fully bloom and the mixture will slightly thicken.
  4. Remove and Add Vanilla: Remove the saucepan from the heat. Stir in the vanilla extract.
  5. Strain (Crucial Step): Pour the syrup mixture through a fine-mesh sieve set over a bowl. Use the back of a spoon or spatula to press down on the solids (pumpkin purée and spices) to extract all the liquid.
  6. Cool and Store: Allow the finished syrup to cool completely to room temperature before transferring it to an airtight container. Store in the refrigerator.
  7. Brew Coffee: Prepare 2 shots of espresso or 60 ml of very strong, hot coffee.
  8. Heat Milk: Pour 1 cup (240 ml) of milk into a steaming pitcher. Heat gently until it reaches about 150–160°F (65–71°C). Avoid scalding the milk.
  9. Froth Milk: If using a steam wand, create a layer of microfoam. Alternatively, vigorously whisk the milk, or seal it in a jar and shake until foamy.
  10. Combine: Pour the 2 tablespoons of chilled pumpkin spice syrup directly into your serving mug, followed by the hot espresso or strong coffee. Stir thoroughly.
  11. Top: Pour the steamed milk over the coffee mixture, holding back the foam momentarily. Spoon the foam over the top of the latte. Garnish with whipped cream and a light dusting of cinnamon or nutmeg. Serve immediately.