Pumpkin Spice Latte

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2 3-inch cinnamon sticks
1 ½-inch piece fresh ginger
3 whole cloves
1 cup canned pumpkin purée
1 14-ounce can sweetened condensed milk
½ cup heavy cream
¼ cup pure maple syrup
Large pinch of kosher salt
½ teaspoon vanilla extract
¼ teaspoon freshly grated nutmeg
Espresso, steamed milk, and ground cinnamon (for serving)

RECIPE PREPARATION

Bon appetit says: If you’re in a hurry, you can use very strong coffee instead of the espresso, and warmed half and half or cream instead of the steamed milk. Janice says: you could also use instant espresso. You can also add brandy to it :) Original: https://www.bonappetit.com/recipe/real-pumpkin-spice-latte

Combine cinnamon sticks, ginger, cloves, and 1½ cups water in a medium saucepan. Bring to a boil over medium-high heat and cook, whisking occasionally, until most of the liquid has evaporated, about 10 minutes (I'd say I left about 1/3 cup?)

Whisk in pumpkin purée, condensed milk, cream, syrup, and salt and cook, whisking frequently, until mixture is thick and pudding-like in consistency, about 5 minutes. Whisk in vanilla and nutmeg, then strain mixture through a fine-mesh sieve, pressing on solids with a spatula to release as much liquid as possible, into a large bowl.

For each latte, stir together 2–4 Tbsp. pumpkin spice purée (depending how sweet you’d like it) and 1½ oz. hot espresso in your favorite mug. Top with steamed milk and a little bit of freshly grated cinnamon.

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