Picture this: the morning light filters through your window and you’re greeted with the aroma of cinnamon, nutmeg and just-roasted pumpkin. You wrap your hands around a steaming mug and hear the gentle hiss of frothy milk hitting the rim. A swirl of maple sweetness drifts up as you bring the warm caramel-coloured liquid to your lips. This isn’t just any fall coffee—it’s the moment when autumn moves inside your kitchen.
Inspired by that classic latte flavour everyone loves, this version brings in real pumpkin, a dash of pure maple syrup, and milk gently frothed to silky perfection. It’s the kind of drink you’ll want to settle into—with a good book, a cozy blanket, and the soft crunch of leaves outside.
Instructions
- In a small saucepan over medium-low heat, whisk together the pumpkin puree, milk, heavy cream (if using), maple syrup, and pumpkin pie spice. As it warms, you’ll smell the spices bloom and the milk start to steam.
- When the mixture is just about to simmer (small bubbles appear at the edges), reduce heat and whisk for another 30 seconds so it becomes smooth and slightly thickened.
- Remove from heat and stir in the vanilla extract and the pinch of sea salt. The salt helps carry the sweet-spice flavour and rounds out the maple.
- Pour the freshly brewed coffee or espresso into two mugs. Then divide the warm pumpkin-milk mixture evenly over the coffee.
- Froth the top of each mug using a handheld frother (or a jar you shake vigorously) until you see a layer of light foam forming. That slight airiness adds a café feel.
- If desired, top each drink with a swirl of whipped cream, then sprinkle with cinnamon or grated nutmeg, and slide in a cinnamon stick for that cosy touch. Serve immediately while hot and steamy.
Nutrition Facts (per serving, approximate)
- Calories: 220 kcal
- Protein: 5 g
- Carbs: 24 g
- Fat: 11 g
- Fiber: 2 g
- Sugar: 18 g
- Sodium: 120 mg
Ingredients
Method
- In a small saucepan over medium-low heat, whisk together the pumpkin puree, milk, heavy cream (if using), maple syrup, and pumpkin pie spice. As it warms, you’ll smell the spices bloom and the milk start to steam.
- When the mixture is just about to simmer (small bubbles appear at the edges), reduce heat and whisk for another 30 seconds so it becomes smooth and slightly thickened.
- Remove from heat and stir in the vanilla extract and the pinch of sea salt. The salt helps carry the sweet-spice flavour and rounds out the maple.
- Pour the freshly brewed coffee or espresso into two mugs. Then divide the warm pumpkin-milk mixture evenly over the coffee.
- Froth the top of each mug using a handheld frother (or a jar you shake vigorously) until you see a layer of light foam forming. That slight airiness adds a cafe feel.
- If desired, top each drink with a swirl of whipped cream, then sprinkle with cinnamon or grated nutmeg, and slide in a cinnamon stick for that cosy touch. Serve immediately while hot and steamy.
Notes
- Vegan swap: Use oat milk and coconut cream instead of dairy milk/heavy cream; use maple syrup as above.
- Iced version: Let the pumpkin-milk mixture cool, pour over ice in a tall glass, then add cold brew coffee and a splash of milk for a chilled fall treat.
- Extra pumpkin punch: Increase pumpkin puree to ¾ cup and reduce milk by ¼ cup to retain the same volume but boost pumpkin flavor.
- Sugar-free option: Replace maple syrup with a liquid sweetener like allulose syrup or monk-fruit blend (ensure it dissolves well).
- Spice mix twist: Add ⅛ tsp cardamom or a tiny pinch of ground clove for a more exotic spice profile.
FAQs
Q: Can I make this ahead of time?
A: Yes — you can prepare the pumpkin-milk base ahead, refrigerate it, then gently re-warm and froth just before adding coffee for best texture.
Q: How do I store leftovers?
A: Store any leftover base in a sealed container in the fridge for up to 24 hours. Re-heat gently and whisk before use. The coffee portion should be brewed fresh for optimal taste.
Q: Can I make this without coffee?
A: Absolutely! Replace the coffee with strong brewed tea (e.g., chai or black tea) or even decaf for a warm, caffeine-light version.
Q: How do I avoid the drink becoming too thin or watery?
A: Use a higher-fat milk (whole milk or add heavy cream) and don’t over-dilute with too much coffee. Frothing also adds body. If it feels thin, reduce the milk to 1¼ cups and keep the cream for richness.
