5 min


2 shots espresso
3 Tbsp pumpkin purée (see notes)
2 Tbsp maple syrup
1 tsp pumpkin pie spice (see notes)
1 tsp vanilla extract
1 cup Meadow Fresh Original Milk (250ml)
Whipped Meadow Fresh Cream, to serve
Ground cinnamon, to serve



In a jug, whisk together espresso, pumpkin purée, maple syrup, pumpkin pie spice and

Heat and froth milk until foamy (you may need to do this in batches, depending on the size of your milk frother).

If you don’t have a milk frother, heat milk in a saucepan on medium-low until steaming and foamy. For more froth, remove from heat and beat with a handheld electric mixer.

Pour espresso mixture through a fine sieve into two mugs. Pour milk into mugs. Top with whipped cream and sprinkle with cinnamon.


• Pumpkin puree: place large chunks of pumpkin in a microwave-safe dish with lid on (and steam vent open). Cook on high for 5 minutes, until tender. Scoop out pumpkin flesh and place in a blender with a little milk. Blend until smooth.

• Pumpkin pie spice blend: combine the following ingredients and store in an airtight container. Will make enough for approximately eight lattes.

- 1 Tbsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/8 tsp ground allspice