Ingredients (11)
For the pumpkin base:
- 10 ounces milk (1 1/4 cups)
- 10 ounces cream (1 1/4 cups)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon garam masala spice mix, available at grocery stores or make your own
- 3 egg yolks
- 1/2 cup sugar
- 1/2 teaspoon salt
- 6 ounces pumpkin purée (3/4 cup)
For the latte:
- 4 ounces milk (1/2 cup)
- 4 ounces pumpkin base* (1/2 cup)*
- 1 shot espresso (1 to 1.5 ounces)
Chowhound asked chefs from a handful of our favorite restaurants to create better versions of seasonal lattes, with quality ingredients. Here’s former Absinthe pastry chef Luis Villavelazquez’s interpretation. This version of what is usually a nasty spice bomb calls for real pumpkin purée and subtle Indian seasonings. The base can easily be made ahead. Check out all the best of pumpkins on Chowhound.
Note: Instead of buying store-bought mix, we recommend making your own garam masala blend. If you want whip, step away from the can, because it’s easy to make your own homemade whipped cream too.
Instructions
- 1Heat milk, cream, vanilla, and garam masala to a boil.
- 2Turn off the heat and let the spices infuse for 10 minutes.
- 3Return to heat and bring back to a boil.
- 4While waiting for it to boil, mix yolks, sugar, and salt in a bowl.
- 5Very slowly pour in the hot milk mixture into the yolk mixture, stirring constantly.
- 6Pour the base back into the pot and cook on medium heat, using a rubber spatula to scrape the bottom to keep it from burning. Cook until the mixture clings to the spatula.
- 7Turn off heat and whisk in pumpkin purée until smooth.
- 8Strain and set aside. If making ahead, refrigerate until you want to use it. (The flavors are better if it sits overnight.) The mixture will last for 4 to 6 days.
For the latte:
- 1Mix milk with pumpkin base, steam, and froth. Pour in espresso.
Photograph courtesy of Shutterstock.
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