Can I just say how much I love pumpkin spice season?!? A friend sent me this picture from a little café with exactly one word: “Recipe?” Look at that mug! Little pumpkins all over it, a mountain of whipped cream and cinnamon on top. I mean seriously, how cute is that?
So here it is, the at-home version. You don’t need a fancy espresso machine or a frother (although if you have one, use it!). It’s really two little recipes: a pumpkin spice syrup you make once and keep in the fridge, and the cappuccino itself, which is about five minutes once the syrup is in the jar. And because the kids always want whatever is in Mom’s mug, there is a coffee-free one for them at the end.
Oops, I almost forgot to explain the name. A cappuccino is espresso with steamed milk and a thick cap of foam on top, more foam than a latte. The café added whipped cream and cinnamon, and so do we. Is it still technically a cappuccino with whipped cream on it? I really don’t care, and I bet you don’t either!
Make the syrup first
This is the part that makes it taste like fall. Real pumpkin puree, brown sugar and pumpkin pie spice, simmered for ten minutes and strained so it’s smooth. Make sure your can says pumpkin puree and not pumpkin pie filling; the filling is already sweetened and spiced and it makes the syrup cloudy and too sweet.
Pumpkin Spice Syrup
About 1 1/2 cups 20 minutesIngredients
- 1 cup water
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/3 cup canned pumpkin puree (not pumpkin pie filling)
- 2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg and a pinch of cloves)
- Pinch of salt
- 1 tsp vanilla extract
Steps
- Whisk the water, both sugars, the pumpkin, the spice and the salt together in a small saucepan.
- Bring it to a gentle simmer over medium heat, stirring until the sugar dissolves.
- Let it bubble gently for 10 minutes, stirring now and then; a hard boil makes it gummy.
- Take the pan off the heat, stir in the vanilla and let it cool for 10 minutes.
- Strain it through a fine sieve lined with a paper towel or cheesecloth into a clean jar.
- Keep it in the fridge for up to a week and shake the jar before each use.
How much is enough? One batch makes 8 to 10 mugs. It's also really good stirred into hot tea, poured over vanilla ice cream or drizzled on pancakes.
The pumpkin spice cappuccino
Once the syrup is made, this goes fast. The trick for the foam without a machine is the jar: shake cold milk in a jar with the lid on, then take the lid off and pop the open jar in the microwave. The foam rises right up and holds its shape, and it’s kind of fun to watch!
Pumpkin Spice Cappuccino
Makes 1 mug 10 minutesIngredients
- 2 to 3 tbsp pumpkin spice syrup
- 2 shots espresso (2 oz), or 1/2 cup very strong brewed coffee
- 3/4 cup whole milk (oat milk foams well too)
- Whipped cream
- Ground cinnamon or pumpkin pie spice, for dusting
Steps
- Spoon the syrup into a big mug.
- Brew the espresso or coffee straight on top of it and stir.
- Pour the milk into a jar, no more than half full, screw on the lid and shake hard for 30 seconds.
- Take the lid off and microwave the open jar for 30 seconds; the foam rises and sets.
- Pour the hot milk into the mug, holding the foam back with a spoon, then spoon the foam on top.
- Add a swirl of whipped cream and dust it with cinnamon.
Want it iced? Stir the syrup into the coffee while it's hot, pour it over a glass full of ice, add cold milk and finish with whipped cream. Skip the jar and the microwave.
A few things that help:
- No espresso machine? A moka pot, a Nespresso pod or very strong drip coffee (twice the usual grounds) all work. Instant espresso powder works too: 2 teaspoons in 1/4 cup of hot water.
- Sweetness is up to you. Start with 2 tablespoons of syrup, taste, and add the third if you like it sweeter.
- Whole milk foams best, and oat milk is the best of the non-dairy ones. Skim makes big bubbles that disappear fast.
- The mug matters. Okay, it doesn’t change the taste, but a pumpkin mug like the one in the picture makes it a whole lot more fun. Thrift stores and the Dollar Tree have tons of fall mugs right now.
And one for the kids
Kids always want a fancy drink when the grown-ups have one, so here’s theirs: the same syrup in warm frothy milk with no coffee at all. Whipped cream and sprinkles on top, of course. It’s a great after-school treat on a chilly afternoon, or a fun cup to hand out while you’re carving pumpkins.
Pumpkin Spice Steamer for Kids
Makes 1 mug 5 minutesIngredients
- 1 cup milk
- 2 tbsp pumpkin spice syrup
- Whipped cream
- Sprinkles or a pinch of cinnamon
Steps
- Stir the syrup into the milk in a microwave-safe mug.
- Warm it for 60 to 90 seconds, until it is warm but not hot to the touch.
- Froth it with a handheld frother or a whisk until bubbly.
- Top with whipped cream and sprinkles.
For little ones, always check the temperature yourself before handing it over. Warm, not hot.
Looking for more fall treats? This Autumn Crunch snack mix is perfect next to a warm mug, and the Halloween pudding bar is a hit with the kids. And if you need somewhere cozy to sit and sip, here’s how I decorated our fall porch.
What’s your favorite fall drink? Are you team pumpkin spice or team apple cider?
Thanks for stopping by At Home with Sweet T!
-Tracy
Pin this for party day
Save it to a Pinterest board and it will be there when the party is.
Save to Pinterest
