Pumpkin Spice Latte

Pumpkin Spice Latte is an American classic and the perfect hot drink in autumn. Spicy, warm and a fructose-free delight with our homemade Pumpkin Spice Syrup! .

Preparation Time: about 20 min.
Difficulty: medium
Yield: 4 portions

Ingredients for the Latte:

  • 800 ml milk (lactose-free, if needed)
  • 200 ml whipped cream (lactose-free, if needed)
  • 1 small hokkaido pumpkin (~350g)
  • 4 espresso
  • 1 tbs. Frusano Corn Sugar
  • 1 pinch of salt

Ingredients for the Pumpkin Spice Syrup:


  1. First wash the Hokkaido, remove the seeds and cut into small pieces for the pumpkin puree. Put it in a saucepan, cover halfway with a little water and add a pinch of salt. Simmer over medium heat for about 10 minutes. Once the pumpkin is soft, remove the pan from the heat and use a blender to make a fine puree. 
  2. For the Pumpkin Spice Syrup, place the spices in a bowl and mix together with the Rice Syrup.
  3. For the cream topping, whip the cream with a tablespoon of Organic Corn Sugar until stiff.
  4. Then warm the milk and prepare the espressos. Next, add 2 tablespoons of pumpkin puree to each glass, pour the hot milk over them and stir in 1 teaspoon of pumpkin spice syrup.
  5. Finally, carefully pour the espresso into the latte and top with the whipped cream. Decorate with the remaining Pumpkin Spice syrup and cinnamon as desired.

Tip: Do you still have some mildly spiced pumpkin soup left? This can be a wonderful substitute for the fresh puree..

Have fun preparing and enjoy!