Salted Caramel Pumpkin Spice Latte

Salted Caramel Pumpkin Spice Latte





  • Latte
  • 1 TSP pumpkin pie spice mix

  • 1 TBSP good quality pumpkin puree

  • 2 TBSP room temperature caramel

  • 2 cups cold milk of your choice

  • 2 shots espresso, or concentrated coffee

  • ¼ cup whipped cream

  • Additional caramel and fleur de sel sea salt for garnish

  • Pumpkin Spice Mix
  • 3 TBSP ground cinnamon

  • 2 TSP ground ginger

  • ½ TSP ground nutmeg

  • ½ TSP ground allspice

  • ½ TSP ground clove

  • ¼ TSP chili powder

  • ¼ TSP ground cardamom

  • pinch of cayenne pepper

  • Salted Caramel Sauce
  • 3 TBSP light corn syrup

  • ½ TSP Kosher salt

  • 6 TBSP water

  • 6 TBSP room temperature unsalted butter

  • 6 TBSP heavy cream

  • 1 TBSP crème fraiche


  • Latte
  • In a small saucepan or milk frother, combine milk, spice mix, and caramel, heat until steaming. If using a saucepan, whisk milk mixture constantly until small bubbles form. In the meantime brew coffee. Divide pumpkin puree evenly between two mugs and pour over one espresso shot each. Then stir together until pumpkin puree dissolves. Next top off each coffee mug with frothed milk and garnish with whipped cream, additional caramel and a pinch of salt.
  • Pumpkin Spice Mix
  • In a small mixing bowl, whisk together spices until well combined. Transfer to an airtight container, label with the date and store for up to 6 months. 
  • Salted Caramel Sauce
  • In a small saucepan set to medium high heat, whisk together corn syrup, salt and water and bring to a boil. Insert a candy thermometer and cook the syrup mixture without stirring until it reaches 330 degrees.  Next, remove the pan from the heat and immediately whisk in butter, creme fraiche and heavy cream until butter is melted and a smooth cohesive mixture has formed*. Transfer cooling caramel to a heat proof airtight container and allow to cool fully to room temperature prior to storing in the refrigerator. The caramel can be stored for up to one month in the refrigerator.