Can I make this latte without an espresso machine?

Absolutely! If you don’t have an espresso machine, simply brew a strong cup of coffee using a French press, drip coffee maker, or even instant coffee. The key is to ensure it’s bold enough to stand up to the other flavors in this Hazelnut Mocha Pumpkin Latte . Aim for a concentrated brew to mimic...

Is there a way to make this drink sugar-free?

Yes, you can easily adapt this recipe to be sugar-free. Swap the hazelnut syrup for a sugar-free version or use a natural sweetener like stevia or monk fruit extract. Adjust the sweetness to your preference, keeping the cozy essence of fall treats intact without the added sugar.

Can I use fresh pumpkin instead of puree?

While canned pumpkin puree is convenient and consistent, you can use fresh pumpkin if you prefer. Roast or steam the pumpkin until soft, then blend it into a smooth puree. Use the same amount as listed in the recipe to ensure the flavor balance in your pumpkin spice latte remains perfect.

Hazelnut Mocha Pumpkin Latte Recipe |

Description

Savor the essence of autumn with this cozy Hazelnut Mocha Pumpkin Latte — a comforting blend of pumpkin, mocha, and nutty hazelnut perfect for chilly fall days.

Ingredients

Scale

2 tablespoons pumpkin puree
2 shots espresso or 1/2 cup strong brewed coffee
1 tablespoon hazelnut syrup (store-bought or homemade)
1 teaspoon unsweetened cocoa powder
1 1/2 cups milk (dairy or plant-based)
1/2 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1–2 teaspoons sugar or sweetener (adjust to taste)
Whipped cream (optional, for topping)
Extra pumpkin pie spice or cocoa powder (for dusting)

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Instructions

In a small saucepan, combine the pumpkin puree, hazelnut syrup, cocoa powder, and pumpkin pie spice. Heat over medium heat for 1-2 minutes, stirring constantly.
Whisk in the milk and vanilla extract. Heat for another 2-3 minutes until warm but not boiling.
Prepare espresso or strong coffee.
Pour the coffee into two mugs.
Strain the pumpkin-milk mixture (optional) and pour over the coffee. Stir gently.
Add sugar or sweetener to taste.
Top with whipped cream and dust with pumpkin pie spice or cocoa powder if desired.

Notes

Swap espresso for strong brewed coffee if needed. Use plant-based milk for a dairy-free version. Store extra pumpkin-milk mixture in the fridge up to 3 days.

Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Beverage, Fall Desserts Easy
Method: Stovetop
Cuisine: American, Fall-Inspired

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 18g
Sodium: 80mg
Fat: 6g
Saturated Fat: 3.5g
Carbohydrates: 22g
Protein: 5g