Ingredients:

  • 1 cup (225 g) Pumpkin Purée (100% pumpkin, not pie filling)
  • 1/2 cup (100 g) Dark Brown Sugar (packed)
  • 1/2 cup (120 ml) Water
  • 1 teaspoon (5 ml) Vanilla Extract
  • 1 tablespoon (15 ml) Ground Cinnamon
  • 1 teaspoon (5 ml) Ground Ginger
  • 1/2 teaspoon (2.5 ml) Ground Nutmeg
  • 1/4 teaspoon (1.25 ml) Ground Cloves
  • 1 small pinch of Salt
  • 2 fl oz (60 ml) Espresso or Strong Coffee (per latte)
  • 1 cup (240 ml) Whole Milk (per latte)
  • 2 to 3 tablespoons (30 to 45 ml) Pumpkin Spice Concentrate (per latte)
  • Whipped cream and cinnamon/nutmeg (Optional Topping)

Instructions:

  1. Combine Ingredients: In a small saucepan, whisk together the pumpkin purée, brown sugar, water, all the spices (cinnamon, ginger, nutmeg, cloves), and salt.
  2. Dissolve and Simmer: Place the pan over medium heat. Whisk continuously until the sugar is fully dissolved. Once dissolved, bring the mixture to a gentle, steady simmer.
  3. Reduce the Sauce: Reduce the heat to medium-low. Allow the mixture to simmer very gently, stirring occasionally with a rubber spatula to prevent scorching, for 15–20 minutes until it achieves a thick, jam-like consistency.
  4. Finish and Strain (Optional): Remove from the heat. Stir in the vanilla extract. For an ultra-smooth texture, press the warm concentrate through a fine-mesh sieve into a bowl.
  5. Cool and Store: Allow the concentrate to cool completely to room temperature. Transfer to an airtight jar and store in the refrigerator for up to two weeks.
  6. Brew the Coffee: Prepare a double shot of espresso (or 60 ml of strong coffee) using your preferred method.
  7. Heat the Concentrate: Pour 2–3 tablespoons (30–45 ml) of the chilled pumpkin concentrate into your mug. Pour the hot espresso/coffee over the concentrate and stir well until fully mixed and the sauce is warmed through.
  8. Steam the Milk: Pour the cold milk into your steaming pitcher. Heat and froth the milk using your steam wand or frother, aiming for velvety microfoam (65°C–70°C / 150°F–160°F).
  9. Combine and Pour: Gently pour the steamed milk over the coffee/concentrate mixture. Spoon the remaining velvety microfoam over the top.
  10. Garnish and Serve: Top with a dollop of whipped cream (optional) and a final dusting of cinnamon or nutmeg. Serve immediately.