Description

A rich, spiced autumn beverage made with real pumpkin puree, homemade reduced maple syrup, and frothed milk, offering a superior alternative to coffee shop versions.

Ingredients

Scale

2 cups pure maple syrup (Grade A or B)
1 vanilla bean, split and scraped (or 1 tsp vanilla extract)
1 large cinnamon stick
Pinch of salt
1/2 cup 100% pure pumpkin puree
1 cup whole milk (or oat/almond milk)
2 shots espresso or 60ml strong coffee
1 tsp pumpkin pie spice
1/4 cup heavy cream (optional, for topping)
Ground cinnamon (for garnish)

Instructions

Combine maple syrup, vanilla bean (or extract), cinnamon stick, and salt in a saucepan over medium-low heat.
Bring to a gentle simmer, then reduce heat to low and cook for 20-30 minutes until the syrup reduces by one-third and thickens slightly.
Remove from heat, discard cinnamon stick, and stir in vanilla extract if used. Let cool completely.
In a small bowl, whisk together pumpkin puree, pumpkin pie spice, and 2 tablespoons of the homemade maple syrup until smooth.
Heat milk in a saucepan or microwave until hot but not boiling (approx. 150-160°F).
Froth the warm milk using a handheld frother or French press until microfoam forms.
Brew espresso or strong coffee.
Pour the pumpkin-spice mixture into a mug, add the hot coffee, and stir to combine.
Slowly pour the frothed milk over the coffee, spooning the foam on top.
Drizzle with remaining homemade maple syrup and dust with ground cinnamon. Serve immediately.

Notes

Do not rush the syrup reduction; low and slow prevents burning. Ensure pumpkin puree is 100% pure, not pie filling. Milk should not be scalded. The homemade syrup can be stored in the fridge for up to a month.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Beverage
Cuisine: American

Nutrition

Serving Size: 1 mug
Calories: 180
Sugar: 18
Sodium: 50
Fat: 6
Saturated Fat: 3
Carbohydrates: 22
Fiber: 1
Protein: 8

Keywords: pumpkin spice latte, homemade maple syrup, fall recipe, autumn drink, coffee shop copycat, pumpkin latte, seasonal beverage