A seasonal favorite, in collaboration with our friends Spicewalla in Asheville, NC.
A seasonal favorite, impossible to resist. Starting with the best ingredients means finishing with the best drink—in this case, a warm and cozy fall latte. With a batch of pumpkin spice syrup made, you can feed all the holiday guests or enjoy it yourself all week!
Pumpkin Spicewalla Latte Recipe
Ingredients:
- 1 oz Pumpkin Spicewalla Syrup (details below)
- 2 oz espresso - try it with Forty-Six!
- 6–8 oz Steamed milk of choice
- Garnish: A light sprinkle of pumpkin spice on top
Pumpkin Spicewalla Syrup:
Scale up or down, good for ~1 week, keep regrigerated
Ingredients:
- 2 cups water
- 1 can pumpkin puree (15 oz)
- 1 cup dark brown sugar, packed
- 1 vanilla bean (opened with insides scraped out) or 1 tbsp vanilla extract
- 1 tbsp Spicewalla Pumpkin Spice
- 1 can of sweetened condensed oat or dairy milk (14 oz)
Instructions:
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Simmer: Combine the water, pumpkin puree, brown sugar, vanilla, and pumpkin spice in a small saucepan. Bring to a boil, then reduce the heat and simmer for 5 minutes.
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Strain: Pour the hot mixture through a fine-mesh strainer into a heat-safe measuring cup or mug to remove any thick pumpkin fibers.
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Combine: Stir in the sweetened condensed milk until fully blended.
