Pumpkin Garam Masala Latte

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.