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Pumpkin Spice Guayusa Tea Latte

Pumpkin Spice Guayusa Tea Latte

Servings 2 drinks
Print Recipe

Ingredients

Pumpkin Spice Syrup

  • 1/2 cup water
  • 1/2 cup packed brown sugar
  • 1/4 cup pumpkin purée
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • Pinch of ground cloves
  • Pinch of kosher salt

For the Lattes

  • 2 guayusa tea bags
  • 1 1/2 cups hot water
  • 1/2 cup milk plus more as desired
  • 3 –4 tablespoons Pumpkin Spice Syrup to taste
  • Cinnamon for serving

Cream Topping

  • 4 tbsp cream
  • 2 tsp pumpkin spice syrup to taste
  • 1 Pinch turmeric optional

Instructions

Make the Pumpkin Spice Syrup

  • Combine the water, brown sugar, pumpkin purée, cinnamon, ginger, nutmeg, cloves, and salt in a small saucepan.
  • Bring to a gentle simmer over medium-low heat, whisking until the sugar dissolves and the pumpkin is completely incorporated. Reduce the heat and simmer gently for 5–7 minutes, stirring occasionally, until fragrant and slightly thickened.

Strain

  • Remove from the heat and pour the syrup through a fine-mesh strainer into a jar. Press gently with the back of a spoon to extract the syrup, but don't force all of the pumpkin solids through.
  • Set aside. The syrup will thicken slightly as it cools.

Brew the Guayusa

  • Bring 1 1/2 cups water to just below a boil. Add the guayusa tea and steep for 7 minutes for a strong brew that can stand up to the pumpkin syrup and milk.
  • Remove the tea bags.

Build the Lattes

  • Divide the hot guayusa between two serving glasses or mugs. Stir 1 1/2–2 tablespoons Pumpkin Spice Syrup into each mug, adjusting to taste.

Iced (optional)

  • For an iced latte, skip the mug and fill a glass about 3/4 full with ice, then pour the hot guayusa and syrup mixture over the ice to cool it as you pour.

Froth the Milk (warm version)

  • Warm the milk until steaming, then pour it over each latte.
  • Froth the warm cream with some more pumpkin spice syrup (to taste), and turmeric (optional), then spoon the foam over the top.

Cold Foam (iced version)

  • Pour the cold milk into the iced tea
  • Froth the cold cream with some more pumpkin spice syrup (to taste), and turmeric (optional)
  • Finish with a dusting of cinnamon or freshly grated nutmeg and serve immediately.

Notes

The Pumpkin Spice Syrup can be made ahead and refrigerated in an airtight container for about 1 week. Shake or stir before using. A little natural separation from the pumpkin is normal.