Pumpkin Spice Latte

Pumpkin Spice Latte

Servings: 6


  • 4 cups (1L) Dark or Medium Roast Coffee – use fresh ground beans
  • 2 cups (500ml) 2% Milk
  • 100 ml 35% Cream – whipped for cream
  • 1 tbsp. (15ml) Confectioner’s Sugar
  • 2 tbsp. (30ml) Ground Cinnamon
  • 2 tsp. (8ml) Ground Cloves
  • 1/2 tsp. (2ml) Ground Allspice
  • 1/2 tsp. (2ml) Ground Nutmeg
  • 1/2 tsp. (2ml) Ground Ginger
  • 1/2 tsp. (2ml) Ground Star Anise
  • 1/2 tsp. (2ml) Ground Cardamom
  • Whole Cinnamon – finely grated to finish as needed
  • Whole Nutmeg – finely grated to finish as needed


Chill stainless steel bowl, whisk and cream before whipping

Combine 200ml cream and sugar in chilled bowl, whisk until soft peaks form, cover and refrigerate

In a separate bowl combine spices thoroughly, store in an airtight container to preserve freshness

Turn the Cuisinart Espresso Maker on

When the machine is heated and ready to use, the red heating light will go out

Place the single cup filter basket in the portafilter holder, spoon the espresso grounds into filter basket

Use tamping tool to press down the grounds with moderate pressure and clean any excess from rim

Secure the portafilter holder in place, wait for the red heating light to go out, if necessary

Place a glass underneath the brew head and turn the function knob to the espresso setting

Espresso will begin to brew, when 2 ounces have been brewed, turn the large function knob off

With the Cuisinart Tazzaccino™ Milk Frother whisk in place, add the milk to the cup

Cover and press the hot milk button, pour espresso into a demitasse cup

When the frothing process is complete, slowly pour the milk into the espresso

Use a spoon to hold back the foam, top with foam and serve immediately

Top with whipped cream and grated spices