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Drink recipe · from the recipe book

Maple Tahini Pumpkin Soy Latte

A thick, velvety soy latte where nutty tahini and plenty of pumpkin meet strong coffee, warm ginger and a gentle maple sweetness.

Maple Tahini Pumpkin Soy Latte

Ingredients

  • 1¼ cups (300 ml)280 gSoy milk, original
  • ¾ cup (180 ml)180 gBrewed coffeebrewed strong, hot
  • ⅓ cup100 gPumpkin puree, canned
  • 1½ tbsp26 gMaple syrup
  • 1 tbsp16 gTahinistirred well
  • ¼ tsp0.5 gGround ginger
  • ⅛ tsp0.3 gGround nutmeg
  • ¼ tsp0.6 gGround cinnamon

Steps

  1. Brew the coffee strong and keep it hot while you make the pumpkin base.
  2. In a small pot, whisk the pumpkin, tahini, maple syrup, ground ginger, nutmeg and half of the cinnamon into a smooth paste.
  3. Gradually whisk in the soy milk so no lumps remain.
  4. Warm over medium-low heat, whisking often, until steaming but not boiling, about 4 to 5 minutes.
  5. Whisk in the hot coffee, then whisk vigorously for 30 seconds to build a light foam.
  6. Pour into two mugs, dust with the remaining half of the cinnamon and serve hot.

Contains: Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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