Pumpkin Spiked Latte

Pumpkin Spiked Latte.jpg

This boozy pick-me-up is a perfect warming, welcoming beverage after long travels on a cold day.

For our Jansal Valley® Pumpkin Butter, sweet Cinderella pumpkins are whipped to a butter-like consistency and spiced with cinnamon, clove, and cardamom, perfectly capturing the flavors of fall. Use it as a spread on toast or pancakes, as a pie filling, or mixed with Parmesan as a filling for homemade ravioli.

Here we've used it in a delicious warm beverage, perfect to welcome guests throughout the holiday season. Cheers!


Pumpkin Spiked Latte



½ C Jansal Valley® Pumpkin Butter

2 T Jansal Valley® Maple Syrup

1 t Jansal Valley® Pumpkin Pie Spice

½ C Heavy Cream

1 ½ C Whole Milk

4 shots Espresso or 1 C very strong coffee

8 oz Dark Rum or Bourbon

1 T Honey / for rimming

2 T Granulated Sugar + 1 T Pumpkin Pie Spice / for rimming

Cinnamon Sticks / as garnish



In a small sauce pan, combine the pumpkin butter, maple syrup, pumpkin pie spice, and heavy cream. Bring to a simmer while whisking, then reduce the heat to a low simmer. Add the whole milk and espresso. Stir together, and allow to heat gently to prevent burning the milk.

Meanwhile, roll the rims of the glasses through the honey, followed by the sugar & spice mixture.

Ladle the latte mixture into serving glasses, and garnish with a cinnamon stick and a dusting of pumpkin pie spice.

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