Maple may be getting a lot of attention this fall, but don’t write off the ever-popular pumpkin spice. This recipe for a Pumpkin Spice Latte was created by Becky Geisel, the Executive Chef of Fell Stone Manor in New Jersey.
The Manor serves as an event space and Chef Geisel also offers offsite catering as well. Her recipe for Pumpkin Spice Latte is created with a combination of fresh and homemade ingredients, topped with whipped cream and nutmeg. Go ahead, indulge.
Recipe courtesy of Becky Geisel, Executive Chef of Fell Stone Manor.
- 2 cups 2% milk or homemade almond milk (recipe link above)
- 3 tablespoons Pumpkin puree, fresh (recipe link above)
- 2 tablespoons Maple syrup
- 1/2 Vanilla bean
- 1 (1-inch) Ginger knob, cut in half
- 2 Cloves, whole
- 1/4 teaspoon Nutmeg, fresh
- 2 shots Expresso (or strong coffee)
- 1 Add milk, homemade pumpkin puree, maple syrup, cinnamon stick, ginger, vanilla bean, cloves and nutmeg to a sauce pan. Bring to a simmer. DO NOT BOIL.
- 2 Allow milk and other ingredients to simmer for 20-30 minutes to allow flavor to blend.
- 3 Remove from heat and strain into another sauce pan. Discard solids. Bring milk back to a simmer; do not boil or the milk will burn.
- 4 With a balloon whisk, froth the milk on the stove. It usually takes 1-2 minutes of whisking to triple the volume. Remove from heat.
- 5 Add expresso to your favorite mug. Top with frothed spiced pumpkin. Spoon the froth carefully into your mug and top with a pinch of fresh nutmeg.