homemade spiced pumpkin latte in glass with foam on top

It’s pumpkin spiced latte season! Make your own at home using fresh pumpkin and seasonal spices for a real autumnal treat.

This time of year is all about sweet pumpkins and drinks to warm you through, making this pumpkin spiced latte recipe the drink of the season! Entrepreneur and chef John Quilter has created a simple recipe so you can create your own version at home – here’s how it’s done.

“A great way to make the most of pumpkin is to prepare syrup from the flesh and combine it with seasonal spices. You could use this for all sorts of things, from cocktails to dessert toppings, but my favourite use is to make a warming spiced pumpkin latte.

“For the coffee in the base, I use two shots of espresso – specifically, two CRU Dark Roast espresso pods, as I love the way it creates an indulgent, moreish coffee.

“This spiced pumpkin latte is absolutely perfect as an afternoon pick-me-up, and works even better with a shot of brandy in it. Serve it at the end of a dinner party and your guests will think you’re a genius.”

Want more? Check out our favourite warming winter drinks recipes or our top pumpkin recipes for autumn

John’s Spiced pumpkin latte recipe

spiced pumpkin latte recipe

The syrup

(enough for 8 – 10 spiced pumpkin lattes)

  • 1 small pumpkin
  • 400ml water
  • 200ml maple syrup
  • 250ml agave syrup
  • 6 tsp ground ginger
  • 4 sticks of cinnamon
  • 2 tsp whole cloves
  • 1 tsp nutmeg

The drink

  • 2 shots of CRU Dark Roast blend espresso (or equivalent)
  • 6 tbsp syrup
  • 1 tbsp of double cream


Preheat your oven to 180°C/350°F. Skin and dice the small pumpkin, then roast it in a baking tray with no seasonings until slightly golden. Put it hot into a liquidizer with 50ml of the agave syrup and blitz.

Place all the ingredients along with pumpkin puree into a saucepan and stir while bringing to the boil. Reduce to a simmer and cook for a further 10 minutes. Strain the syrup through a muslin cloth or fine sieve and set aside.

Place 2 shots of CRU espresso into a glass (approximately 70ml).  Then add 6 tbsp of syrup into the coffee. Lightly whip the cream and add a teaspoon to the coffee, then grate over a little nutmeg to garnish. Boom!

If that’s got you pump(k)in’ for more, watch Jamie shake up a tasty pumpkin punch cocktail

About the author

John Quilter

John Quilter is an entrepreneur and broadcaster with over 20 years experience as a restaurateur and chef.

John Quilter