As the season changes from summer to fall, we see the return of one of the most popular fall flavors… Pumpkin Spice. For the most part we love to enjoy the flavor notes of our coffees with no creamer or flavorings, but when fall rolls around we can get onboard with a good pumpkin spice latte or pumpkin spice creamer to really get into the fall mood.
If you have a home espresso machine with a milk steamer, or if you have a stovetop Mokapot and a French Press or milk foaming wand, then the recipe below is for you! If you prefer a pumpkin spice creamer for filter coffee, you can check out our pumpkin spice creamer recipe here.
The recipe below is for a single serving and includes all natural ingredients with nothing artificial. For this recipe, we are using a 3-cup Mokapot (the smallest Mokapot size, which actually yields around 2 oz of coffee, or equivalent to a double shot of espresso style coffee).
¾ quarters cup of whole milk*
½ teaspoon of pumpkin spice
18 grams of KAHA Coffee Roasters Vertical Espresso Blend *adjust if you have a larger capacity Mokapot
*If you are using a non-dairy milk, we recommend a barista version of oat milk so that it foams up nicely.
- A digital kitchen scale that measures in grams
- A burr grinder (you can use a blade grinder, or have your coffee pre-ground, but we prefer grinding fresh at home for maximum freshness and flavor)
- A home espresso machine OR a stovetop Mokapot
- A milk steaming wand OR a French Press OR a milk foaming wand
- A saucepan and wooden spoon or whisk
- A fine strainer
For this recipe we will be using a stovetop Mokapot as they are easily available.
1. Measure out 18 grams of KAHA Coffee Roasters Vertical Espresso Blend beans using a kitchen scale.
2. Grind your coffee beans to a medium grind (20 on the Baratza Encore grinder or slightly coarser than a drip coffee machine grind).
3. Fill your Mokapot’s coffee chamber with your coffee grinds being careful not to overfill or not to compress or “tamp” your coffee.
4. Fill your Mokapot’s water chamber with room temperature filtered or bottled water up to the release valve (see photo)
5. Assemble the Mokapot and screw the top and bottom parts so that they are snug but not too tight then place the Mokapot on your stove over medium heat and allow to brew. Once your Mokapot coffee has brewed, remove from heat.
6. Combine ¾ quarters cup of whole milk and ½ teaspoon pumpkin spice in a saucepan over medium-low heat. Stir well with a wooden spoon or whisk. Allow this mixture to heat for about 2 mins before turning up the heat to medium for another minute or so or until bubbles form on the edge of the saucepan. If you have a thermometer the temperature of the milk should be 160 degrees to get a great foamed milk.
7. Strain the milk and pumpkin spice mixture using a fine strainer to strain out some of the pumpkin spice (pumpkin spice is fibrous so it will become gelatinous).
8. Once strained, pour the milk into your French Press and begin to froth using an up and down motion to plunge the French Press until the volume looks to double with the milk foaming.
9. Pour your Mokapot coffee into a mug then pour the foamed pumpkin spice milk into your mug. Enjoy as is, or garnish with a small dusting of pumpkin spice!
You can also double or triple the milk and pumpkin spice mixture and store some in the refrigerator then re-heat to 160 degrees when you are ready to foam the milk.