Ingredients:

  • 1/2 cup pumpkin puree
  • 1/2 cup light brown sugar, packed
  • 1/2 cup water
  • 1 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1 shot espresso
  • 1 cup whole milk
  • 2 tbsp homemade pumpkin spice syrup
  • 1/4 cup heavy whipping cream
  • 1 pinch ground cinnamon

Instructions:

  1. Combine pumpkin puree, brown sugar, water, and all spices in a small saucepan. Bring to a gentle simmer over medium heat, whisking constantly.
  2. Let the mixture bubble for 8–10 minutes until it thickens into a glossy, mahogany-colored syrup. Remove from heat and let cool slightly.
  3. Prepare one shot of espresso or strong brewed coffee and pour it into a large mug.
  4. Stir 2 tablespoons of the prepared pumpkin syrup into the hot coffee until fully incorporated.
  5. Heat whole milk to approximately 150°F (65°C) and froth until a dense foam forms.
  6. Pour the frothed milk slowly into the coffee, topping with the foam. Finish with a swirl of whipped heavy cream and a dash of cinnamon.