Pumpkin Spice Latte


  • 2 tbsp pumpkin puree, warmed
  • 2 tsp sugar (can substitute with maple syrup)
  • 1/4 tsp ground cinnamon, plus extra to serve
  • 1/4 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 60ml espresso shot*
  • 300ml milk of your choice


  • Put the pumpkin puree in the bottom of TWO made by Fressko reusable cups.
  • Stir sugar, ground cinnamon, ginger, and nutmeg into the puree.
  • Add 30mL espresso shot to each cup, and combine with puree mix.
  • Heat the milk in a saucepan over low heat until just below boiling, it will be steaming
  • Slightly, alternatively use a milk frother. Even better, just froth milk on an espresso
  • Machine.
  • Pour a small amount of milk into cup, stir to combine, Then pour in more milk to fill the cups.
  • Dust with cinnamon before serving.

*if you don’t have access to an espresso machine, use strongly brewed filter coffee.

Makes two serves