pumpkin spice latte


2 shots (60 ml) of espresso (or 1/2 cup of strong brewed coffee)
1 cup (240 ml) of milk (whole milk, almond milk, or any milk of your choice)
2 tablespoons (30 ml) of MAUVE pumpkin spice syrup
1-2 tablespoons (15-30 ml) of canned pumpkin puree (adjust to taste)
Whipped cream (optional)
Pumpkin pie spice for garnish (optional)




Brew the Espresso or Coffee:

If you have an espresso machine, pull two shots of espresso.
If you don’t have an espresso machine, brew a strong cup of coffee.
Add Pumpkin Spice Syrup and Puree:

While the espresso or coffee is still hot, add 2 tablespoons of pumpkin spice syrup and 1-2 tablespoons of canned pumpkin puree to the cup. Adjust the pumpkin puree amount based on your desired pumpkin flavor intensity.
Mix Well:

Stir the pumpkin spice syrup and pumpkin puree into the hot espresso or coffee until well combined.
Heat and Froth Milk:

Heat 1 cup of milk on the stovetop or in the microwave until it is warm but not boiling.
If you have a milk frother, froth the warm milk until it becomes creamy and has a good amount of foam.
Combine Coffee and Milk:

Pour the pumpkin spice-infused espresso or coffee into a mug. If you frothed the milk, pour it over the coffee.
Top with Whipped Cream (Optional):

Add a dollop of whipped cream on top if desired.
Garnish with Pumpkin Pie Spice (Optional):

Sprinkle a pinch of pumpkin pie spice on top for an extra burst of flavor.

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