Description
A simple method to create a warm, dairy-free fall beverage in five minutes, balancing espresso’s boldness with pumpkin’s seasonal spices.
Ingredients
Scale
- 2 shots espresso, high-quality or strong coffee
- 1 cup (240 ml) oat milk, preferably creamy type such as Oatly Barista Edition
- 2 tablespoons (about 30 ml) pure pumpkin puree (not pumpkin pie filling)
- 1–2 tablespoons pure maple syrup (adjust sweetness to taste)
- 1 teaspoon pumpkin spice blend, good quality
Instructions
- Step 1: Brew Your Espresso: Prepare 2 shots of espresso or strong coffee using your preferred method, such as an espresso machine or French press. A robust coffee base is essential for balancing the pumpkin sweetness.
- Step 2: Combine Ingredients: In a saucepan, add the espresso, pumpkin puree, oat milk, maple syrup, and pumpkin spice blend. Mix these together before heating to help the flavors combine uniformly.
- Step 3: Heat Slowly: Place the saucepan over medium heat and warm the mixture while stirring constantly with a whisk for 30-40 seconds. Heat it until warm but do not let it boil. Stirring continuously prevents the mixture from sticking or burning.
- Step 4: Sweeten to Taste: Remove from heat and taste the latte. Add more maple syrup if you prefer it sweeter. Start with 1 tablespoon if unsure, then adjust gradually.
- Step 5: Froth the Oat Milk: In a separate bowl, froth a small amount of oat milk using a frother or whisk vigorously for at least 30 seconds until creamy and airy. Avoid overheating while frothing to maintain smooth texture.
- Step 6: Serve and Enjoy: Pour the warmed latte into your coffee mug. Top with the frothed oat milk. Optionally, sprinkle a pinch of pumpkin spice on top to enhance aroma.
Notes
- Room Temperature: Store the latte in an airtight container at room temperature for up to 1 day to maintain flavor and prevent separation.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 3 days. Stir well before reheating and serving.
- Freezing: Freeze in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before use.
- If oat milk curdles during heating, warm it slowly over medium heat for about 30 seconds while stirring constantly to smooth it out.
- For a richer pumpkin flavor, add an extra tablespoon of pumpkin puree just prior to heating.
- Adjust maple syrup carefully if sweetness is too high by starting with 1 tablespoon and tasting before adding more.
- When frothing oat milk, whisk vigorously for a minimum of 30 seconds, avoiding overheating to achieve creamy froth.
- To keep your latte warm longer, pre-warm your mug by rinsing with hot water before pouring the latte inside.
- Serve with a slice of gluten-free pumpkin bread or oatmeal cookies.
- Pair alongside simple apple salad or a small serving of overnight oats for a complete fall meal.
- Use your pumpkin oat milk latte as a base for smoothies or mix into oatmeal for a breakfast variation.
- Top with cinnamon, coconut whipped cream, a drizzle of maple syrup, or crushed nuts for added flavor and texture.
- Vanilla extract or full-fat coconut cream can be added for extra richness and aroma (exact amounts not specified here).
- Maple syrup can be substituted with other natural sweeteners but measure carefully to maintain desired sweetness level.
Nutrition
- Serving Size: 1 latte
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg