Uploaded November 2025 | Updated September 2026, 2 weeks ago
Real Pumpkin Spice Latte | No Syrup, Just Real Pumpkin
Forget fake syrup—we’re bringing actual pumpkin and warm spice to your cup. This real pumpkin spice latte is rich, cozy, and packed with roasted flavor that puts the coffee shop version to shame.
You’ll need:
• 1 sugar pumpkin (~680 g)
• 30 g sugar (plus more to taste)
• 4 g kosher salt
• 0.3 g pumpkin pie spice (per latte, plus extra to garnish)
• Whole milk (as needed)
Equipment:
Juicer, saucepan, fine-mesh strainer, espresso machine
Steps:
1. Peel and cut pumpkin into 2-inch chunks, juice on high speed.
2. Bring juice to a boil for 2 minutes, then simmer to thicken.
3. Strain, then stir in sugar and salt until dissolved. Adjust to taste—sweet, but still pumpkin-forward.
4. Chill syrup over an ice bath.
5. Add 36–40 g of syrup to each cup, dust with pumpkin spice.
6. Steam milk to 145–150 °F / 63–66 °C, pour over syrup, top with more spice.
Key tips:
• Juicing fresh pumpkin = deeper, truer flavor.
• Adjust sweetness after cooling—flavors change as it chills.
• Don’t skip the spice dust; it hits first on the nose for full sensory effect.
• Use full-fat milk for a creamy, café-style texture.
👉 Try the full recipe and real pumpkin syrup method: chefsteps.com/activities/real-pumpkin-spice-latte
Real Pumpkin Spice Latte | No Syrup, Just Real Pumpkin
Forget fake syrup—we’re bringing actual pumpkin and warm spice to your cup. This real pumpkin spice latte is rich, cozy, and packed with roasted flavor that puts the coffee shop version to shame.
You’ll need:
• 1 sugar pumpkin (~680 g)
• 30 g sugar (plus more to taste)
• 4 g kosher salt
• 0.3 g pumpkin pie spice (per latte, plus extra to garnish)
• Whole milk (as needed)
Equipment:
Juicer, saucepan, fine-mesh strainer, espresso machine
Steps:
1. Peel and cut pumpkin into 2-inch chunks, juice on high speed.
2. Bring juice to a boil for 2 minutes, then simmer to thicken.
3. Strain, then stir in sugar and salt until dissolved. Adjust to taste—sweet, but still pumpkin-forward.
4. Chill syrup over an ice bath.
5. Add 36–40 g of syrup to each cup, dust with pumpkin spice.
6. Steam milk to 145–150 °F / 63–66 °C, pour over syrup, top with more spice.
Key tips:
• Juicing fresh pumpkin = deeper, truer flavor.
• Adjust sweetness after cooling—flavors change as it chills.
• Don’t skip the spice dust; it hits first on the nose for full sensory effect.
• Use full-fat milk for a creamy, café-style texture.
👉 Try the full recipe and real pumpkin syrup method: chefsteps.com/activities/real-pumpkin-spice-latte
