Pumpkin Garam Masala Latte
1 drink Easy
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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)

CHOW.com 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. See more latte interpretations.


For the pumpkin base:
  1. 1
    Heat milk, cream, vanilla, and garam masala to a boil.
  2. 2
    Turn off the heat and let the spices infuse for 10 minutes.
  3. 3
    Return to heat and bring back to a boil.
  4. 4
    While waiting for it to boil, mix yolks, sugar, and salt in a bowl.
  5. 5
    Very slowly pour in the hot milk mixture into the yolk mixture, stirring constantly.
  6. 6
    Pour 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.
  7. 7
    Turn off heat and whisk in pumpkin purée until smooth.
  8. 8
    Strain 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:

  1. 1
    Mix milk with pumpkin base, steam, and froth. Pour in espresso.
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