Rosemary Pumpkin Cappuccino

I’m celebrating October this year by bringing you guys a new pumpkin recipe every week. I know that all us ladies have been drinking our #PSL’s for at least a month already, but to me, October = Halloween = Pumpkins.

 

To defy tradition even more, instead of kicking off Pumpkin Month with yet another version of an at-home pumpkin spice latte, I’m bringing you my recipe for a Rosemary Pumpkin Cappuccino.

 

You’ll need to make a batch of the rosemary simple syrup I discussed in this post.

 

There are two ways of doing this. One is if you have an espresso machine and a milk frother at home. I have the Nespresso Citiz, compliments of my future sister-in-law. If you like a strong latte every now and then I highly recommend it. But I realize not everyone is a coffee snob, so I’ve done a variation you can put together with regular coffee as well.

 

Rosemary Pumpkin Cappuccino

¼ tsp rosemary simple syrup
1 tbs pumpkin puree
1 lungo (I recommend using a pod with a bold flavor) or shot of espresso if you use the real stuff
½ cup almond milk, frothed with wire whisk attachment

Combine the simple syrup and pumpkin in the bottom of a mug. Place the mug beneath the Nespresso spout to catch the lungo. Stir to ensure pumpkin is incorporated. Meanwhile, pour almond milk into milk frother and set to froth. Pour frothed milk and foam over lungo. Sprinkle with cinnamon.

 

 

Rosemary Pumpkin Coffee

¼ tsp rosemary simple syrup
1 tbs pumpkin puree
¾ cup strong black coffee
¼ cup almond milk, heated
Top with a sprinkle of cinnamon or homemade whipped cream

Advertisement