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Maple Spiced Pumpkin Latte

Spiced Maple Pumpkin Latte

A cozy autumn drink that blends the earthy sweetness of pumpkin, rich espresso, and a warm maple-spice syrup. Perfect for crisp mornings or afternoon pick-me-ups.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2
Course: Drinks
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

Maple-Spice Syrup
  • ½ cup pure maple syrup
  • 2 tbsp canned pumpkin purée not pumpkin pie filling
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • Pinch of ground cloves
  • ¼ tsp vanilla extract
Latte
  • 2 shots freshly brewed espresso or ½ cup strong coffee
  • 1½ cups milk of choice dairy or oat/almond
  • Whipped cream optional
  • Extra cinnamon or nutmeg for garnish

Equipment

  • Espresso machine or strong coffee maker – A classic espresso machine is ideal, but a moka pot, AeroPress, or French press with concentrated coffee also works.
  • Small saucepan – For simmering the maple-spice syrup.
  • Milk frother or whisk – To create that café-style foam (a handheld frother or even a jar you can shake works).
  • Measuring cups & spoons – To keep the spice balance consistent.
  • Heat-proof mugs – Two 12-oz mugs or latte cups.

Method
 

Make the Maple-Spice Syrup
  1. In a small saucepan, whisk together maple syrup, pumpkin purée, cinnamon, nutmeg, and cloves.
  2. Heat over medium-low for 3–4 minutes, stirring until fragrant.
  3. Remove from heat and stir in vanilla. Set aside.
Steam or Froth the Milk
  1. Warm milk in a saucepan until hot but not boiling, or steam with an espresso machine wand.
  2. Froth if you like a creamy foam.
Assemble the Latte
  1. Divide the maple-spice syrup between two mugs.
  2. Add a shot of espresso to each and stir well.
  3. Pour in steamed milk, holding back foam with a spoon, then spoon foam on top.
Finish & Serve
  1. Top with whipped cream if desired.
  2. Dust with cinnamon or nutmeg.
  3. Optional: drizzle a little extra maple syrup for a glossy finish.

Notes

  • Espresso Substitutes: No espresso machine? Use a moka pot, AeroPress, or ½ cup very strong French press coffee.
  • Milk Choices: Whole milk makes the creamiest latte, but oat or almond milk froth beautifully for a vegan option.
  • Make the Syrup Ahead: The maple-spice syrup keeps in the fridge for up to a week. Reheat gently before using.
  • Adjust Sweetness: Start with 1½ tablespoons of syrup per cup if you prefer a less sweet drink.
  • Extra Froth Tip: Warm milk first, then shake it in a sealed jar or whip with a handheld frother for café-style foam.
  • Pumpkin Purée: Use plain canned pumpkin, not pumpkin pie filling, to avoid added sugar and spices.
  • Spice Variations: Try a pinch of ground ginger or allspice for a different flavor profile.
  • Iced Version: Let the syrup cool completely and pour over cold milk and espresso with ice for a refreshing autumn iced latte.