Fish Free Pumpkin Spice Latte

Total time15 min

Prep time5 min

Cook time10 min

4.6

(21)

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Ingredients

2 servings

For the pumpkin spice syrup

2 tbsp pumpkin purée
2 tbsp granulated sugar
¼ tsp ground cinnamon
⅛ tsp ground ginger
⅛ tsp ground nutmeg
1 pinch ground cloves
¼ cup water
½ tsp vanilla extract

For the latte

2 shots espresso (about 2 oz total)
2 cups whole milk
Chef's tip
Use the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.

For serving

whipped cream, for serving (optional)
Can be omitted
whipped cream
ground cinnamon, for dusting (optional)

Instructions

1
Combine the pumpkin purée, sugar, cinnamon, ginger, nutmeg, cloves, and water in a small saucepan over medium heat, whisking until the sugar dissolves and the mixture is smooth and just beginning to simmer, about 3–4 minutes. Remove from heat and stir in the vanilla extract. Set the syrup aside.
2
Brew 2 shots of espresso using an espresso machine or stovetop moka pot and divide evenly between two large mugs.

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