Pumpkin Spice Lattes

Cozy up with homemade pumpkin spice lattes made with real pumpkin, maple syrup and warm spices, topped with sweetened whipped cream for the perfect fall indulgence.

Recipe Information

Total Time:

Yield:

9 servings (6 ounces each)

Ingredients

Pumpkin Spice Mix

2 tablespoons ground cinnamon

1 tablespoon ground ginger

1 teaspoon ground nutmeg

½ teaspoon ground allspice

½ teaspoon ground cloves

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Sweetened Whipped Cream

2 cups heavy whipping cream

½ cup powdered sugar

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Lattes

8 shots espresso or 1 cup strongly brewed coffee

4 cups whole milk or dairy-free milk alternative

½ cup pure maple syrup

2 teaspoons Pumpkin Spice Mix, plus additional for garnish

1 teaspoon vanilla bean paste

¼ teaspoon coarse kosher salt

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Directions

For spice mix, in a small bowl, whisk together cinnamon, ginger, nutmeg, allspice and cloves; set aside.
For whipped cream, in a medium chilled bowl, beat heavy whipping cream with an electric mixer on medium until soft peaks form (tips curl); slowly beat in powdered sugar until stiff peaks form (tips stand straight). Spoon into a large pastry bag fitted with a large star-shaped piping tip. Refrigerate until serving.
For lattes, in a medium saucepan, heat espresso and milk over medium heat just until bubbles form around the edge of the mixture (160°F). Remove from heat and whisk in pumpkin, maple syrup, 2 teaspoons spice mix, vanilla bean paste and salt.
To serve, ladle lattes into 9 (8-ounce) mugs. Top with whipped cream and garnish with additional spice mix, if desired.

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Spice Tip: Store Pumpkin Spice Mix in a small airtight container at room temperature up to 1 month. Use the spice mixture combined with sugar for buttered toast topping; add it to pancake, muffin or French toast batter; or sprinkle on sweet potatoes, or butternut or acorn squash.

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