None of the ingredients here raise any flags at all — this cozy latte is naturally a great fit. Creamy oat milk gets warmed with real pumpkin purée, maple syrup, and a full lineup of warming spices—cinnamon, ginger, nutmeg, and cloves—then whisked and blended until it turns silky and frothy. That spiced pumpkin milk gets poured over freshly brewed espresso, with a final spoonful of foam and a dusting of cinnamon on top for that coffee-shop finish. It's rich, aromatic, and comes together right on the stovetop in just a few minutes, no espresso machine wizardry required beyond your basic setup. This one's an easy, feel-good way to bring pumpkin spice season into a gluten free routine.
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Combine the oat milk, pumpkin purée, maple syrup, cinnamon, ginger, nutmeg, cloves, and vanilla extract in a small saucepan over medium heat. Whisk constantly until the mixture is steaming and small bubbles form around the edges, about 4–5 minutes — do not let it boil.
Carefully transfer the hot pumpkin milk to a blender. Blend on high for 20–30 seconds until smooth and frothy.
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