Pumpkin Spice Pecan Latte
A creamy pumpkin spice pecan latte made with espresso, real pumpkin, toasted pecan syrup, warming spices, and milk. Serve it iced or use the easy variation for a hot fall latte.
Ingredients
- 2 shots espresso
- 1 tbsp pumpkin puree
- 1 tbsp pecan syrup
- ¼ tsp pumpkin pie spice plus more for topping
- ⅛ tsp vanilla extract
- ¾ cup milk
- 1 cup ice if making an iced latte
- whipped cream optional topping
- finely chopped toasted pecans or pecan crunch optional topping
Instructions
- Add the pumpkin purée, pecan syrup, pumpkin pie spice, and vanilla extract to a small cup.
- Brew two shots of espresso and pour them over the pumpkin mixture. Stir until smooth and evenly combined.
- Let the espresso mixture cool for about five minutes if you prefer a colder latte.
- Fill a 16-ounce glass with ice, then add the milk.
- Pour the pumpkin-pecan espresso mixture over the milk and stir well.
- Taste and add more pecan syrup if needed.
- Top with whipped cream, pumpkin pie spice, and finely chopped toasted pecans, if desired. Serve immediately.
Notes
- For a hot latte, omit the ice and heat and froth the milk before pouring it into the pumpkin-espresso mixture.
- Plain pumpkin purée and pumpkin pie filling are not interchangeable. Pumpkin pie filling already contains sugar and spices.
- Strong brewed coffee can replace the espresso. Use about ½ cup of coffee and reduce the milk to ½ cup.
- The estimated calories are based on whole milk and one tablespoon of syrup. The exact amount will vary with the milk, syrup, and toppings you use.
- For a dairy-free latte, use oat milk and dairy-free whipped topping.