Gluten-Free Pumpkin Spice Latte

Ingredients

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• 1/2 cup hot brewed espresso (about 4 shots) or 1 cup very strong brewed coffee
• 2 cups milk (dairy, unsweetened almond milk labeled gluten-free, or certified gluten-free oat milk) Shop
• 3 tbsp pure pumpkin puree Shop
• 2 tbsp pure maple syrup or granulated sugar, plus more to taste Shop
• 1/2 tsp ground cinnamon Shop
• 1/4 tsp ground ginger Shop
• 1/8 tsp ground nutmeg Shop
• 1 pinch ground cloves Shop
• 1/2 tsp pure vanilla extract Shop
• whipped cream and a pinch of cinnamon, for topping (optional) Shop

Instructions

1. 1 Brew the espresso or strong coffee and keep it hot.
2. 2 In a small saucepan, whisk together the milk, pumpkin puree, maple syrup, cinnamon, ginger, nutmeg and cloves until no lumps of pumpkin remain.
3. 3 Warm the pumpkin milk over medium heat, whisking often, until it steams and small bubbles form at the edge, about 4-5 minutes. Do not let it boil, or the milk can scorch and separate.
4. 4 Take the pan off the heat and stir in the vanilla. Taste and add more maple syrup if you like it sweeter.
5. 5 Froth the pumpkin milk with a handheld frother, by whisking hard for 30 seconds, or by blending it in a heat-safe blender with the lid vented and covered with a towel.
6. 6 Divide the espresso between two mugs, pour in the frothed pumpkin milk, and top with whipped cream and a pinch of cinnamon if you like. Serve right away.

Tips & Notes

• Pour the pumpkin milk through a fine sieve into the mugs if you want a perfectly smooth latte. Pumpkin puree can leave a few fibers behind.
• Make a jar of the pumpkin base ahead: whisk the pumpkin, maple syrup and spices together and refrigerate up to 5 days, then warm 2 tablespoons per cup of milk.
• For an iced version, shake the cold pumpkin milk and vanilla in a jar until foamy, then pour it over ice and chilled espresso instead of heating it.

Common questions