My home made gingerbread latte syrup found its place in a pumpkin latte. Yes. Pumpkin, gingerbread and coffee. It’s a fan-freakin’-tastic combination.

Pumpkin Gingerbread Latte //

Pumpkin Gingerbread Latte //

How do you add pumpkin to your latte? Simple. Mix about a teaspoon of pumpkin puree with milk of your choice (I used soy milk), stir until completely combined (the puree dissolves in the milk). Heat in a milk frother or in a saucepan over medium heat while stirring.

Brew a strong cup of coffee, pour about 2-3 tablespoons of gingerbread latte syrup in a mug, add your coffee and top with steamed pumpkin milk. Sprinkle some cardamon on top for good measure.

Pumpkin Gingerbread Latte //

For one cup

  • 1/2 cup / 1.2 dl milk of your choice (soy, almond, rice, dairy)
  • 1 teaspoon pumpkin puree
  • 2-3 tablespoons gingerbread latte syrup
  • 1 cup / 2.4 dl strong coffee
  • Cardamon or cinnamon for sprinkling on top

Here’s what you do

  1. Brew a strong cup of coffee.
  2. Stir together the pumpkin and milk and heat in a milk frother or over medium heat in a sauce pan while stirring.
  3. Pour the gingerbread latte syrup in a mug, top with brewed coffee and pumpkin milk. Sprinkle with cardamon or cinnamon.


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