Step 1: Make a double shot of espresso. Step 2: Froth ¼ cup whole milk with ¼ teaspoon pumpkin spices by shaking it in a covered jar or whisking until frothy. Step 3: Stir the espresso with 1 tablespoon each pumpkin puree and maple syrup. Step 4: Add the milk and serve with ice. Instructions. Brew black coffee or a Nespresso pod. Using a milk frother or a high-speed blender, combine the oat milk, pumpkin puree and pumpkin pie spice until frothed. Pour the coffee into your favorite fall mug, top it with the oat milk mixture and sprinkle with a little extra pumpkin spice. Enjoy! Liczba porcji: 2 duże napoje kawowe. Kaloryczność kcal: 145 w 1 latte. Dieta: bezglutenowa, wegetariańska. Składniki. 150 g świeżego miąższu z dyni - najlepiej prowansalskiej lub piżmowej. 1,5 szklanki mleka - około 375 ml. pół szklanki wody - około 125 ml. 2 x espresso po 25 ml. 2 płaskie łyżeczki cukru trzcinowego. Pumpkin Spice Syrup - I used a homemade syrup, but you can also use a store-bought version. Pumpkin Puree - Be sure to use 100% pure canned pumpkin puree, not pumpkin pie filling. Whipped Cream - Canned whipped cream is used for the topping on frappuccinos. You can leave it out if you'd prefer. How To Make Pumpkin Spice Latte Recipe. Heat 3-4 tablespoons syrup with 2 cups milk in microwave (adjust milk depending on pumpkin flavor desired) Pour into a blender or whisk until frothy, for about ten seconds (to make it thick and prevent the pumpkin from settling on the bottom). Pour ½ cup of the pumpkin spice mixture into a large mug. Place a saucepan on the stovetop and add the whole milk, pumpkin spice powder, superfine sugar, instant coffee granules, vanilla extract, and pumpkin puree. Turn the stovetop dial to medium and heat for 5 minutes. Stir the contents of the saucepan with a whisk to ensure that all of the ingredients have dissolved. ZIO5O.

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