Pumpkin Latte

Course Drinks
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 1 mug
Kate & Zest katebunting


  • 1 cup of soy milk or milk of your choice
  • 1 1/2 tbs pumpkin puree
  • 1 tsp vanilla extract
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp maple sugar or any sugar of your choice – you can add more, to taste
  • ¼ cup brewed coffee


  1. Over low-medium heat, whisk in together 1/2 cup of soy milk, sugar, pumpkin puree, nutmeg, cinnamon and vanilla extract in a small saucepan for approximately 5 minutes (until thoroughly warm), stirring constantly (do not boil). Turn the heat off.
  2. Add in remaining 1/2 cup of soy milk.
  3. In order to remove pumpkin pulp, run through a sieve and put the mixture back into the saucepan, on low heat. Warm until desired temperature is reached.
  4. Using a milk frother, froth the mixture until foamy. If you don’t have a frother, you can simply use a whisk.
  5. Add the warm coffee to your cup and pour milk over.