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Drink recipe · from the recipe book

Pumpkin Cinnamon Maple Cappuccino

Rich espresso topped with a silky, spiced pumpkin-milk foam that tastes like warm pie, with cinnamon dusted on top.

Pumpkin Cinnamon Maple Cappuccino

Ingredients

  • 4 shots120 gEspressofreshly brewed, hot
  • ¾ cup (180 ml)200 gWhole milk
  • ⅓ cup80 gPumpkin puree, canned
  • 2⅛ tsp14 gMaple syrup
  • ¾ tsp2 gGround cinnamon
  • ⅛ tsp0.3 gGround nutmeg

Steps

  1. In a small pot, whisk the pumpkin puree, the maple syrup, half of the cinnamon and the nutmeg until smooth.
  2. Whisk in the whole milk and warm over medium heat, stirring often, until steaming with small bubbles at the edge, about 4 minutes; do not boil.
  3. Take the pot off the heat and whisk hard or use a handheld frother for about 1 minute until light and foamy.
  4. Brew the espresso and pour half into each of two warmed mugs.
  5. Pour the hot pumpkin milk over the espresso in each mug, holding back the foam with a spoon, then spoon the foam on top.
  6. Dust the remaining half of the cinnamon over the foam on both mugs and serve hot.

Contains: Milk.

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

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