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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.
For the latte:
Photograph courtesy of Shutterstock.