Pumpkin Marshmallow Latte Recipe
Ingredients
- 2 tbsp pumpkin spice syrup
- 1 cup milk low-fat or oat milk recommended for frothing
- 1 shot 30 ml espresso
- 1 2 tbsp marshmallow fluff
For the Froth
- ½ cup milk
- 1 tbsp pumpkin spice syrup
Pumpkin Spice Syrup
- 1 cup water
- 1 cup light brown sugar
- 3 tbsp pumpkin purée
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
Method
- Add marshmallow fluff to the inside of your serving glass or mug.
- In a saucepan or milk frother, heat 1 cup of milk until warm but not boiling. Stir in the pumpkin spice syrup.
- Brew a shot of espresso and pour it into the prepared glass.
- Pour the warm pumpkin-spiced milk over the espresso.
- Froth ½ cup milk with 1 tbsp pumpkin spice syrup until foamy, then spoon the foam on top of the latte.
Pumpkin Spice Syrup
- In a saucepan, combine water and sugar. Heat over medium, stirring until sugar dissolves.
- Add pumpkin purée, cinnamon, ginger, nutmeg, and cloves. Simmer for 5–7 minutes, stirring occasionally.
- Remove from heat and let cool slightly.
- Transfer to a jar or bottle and store in the refrigerator for up to two weeks. Shake before using.