PUMPKIN SPICE LATTE // VIETNAMESE COFFEE

It’s the season for all things pumpkin! During Fall, I always find myself craving classic pumpkin pies, refreshing pumpkin beers, and piping hot pumpkin spice lattes. While I can always find tasty pumpkin pies at our local bakery and my all-time favorite pumpkin beer is found in most shops, I’ve never been able to find a good pumpkin spice latte made without artificial syrup.

After some trial and error, I created a healthier recipe that’s so delicious and can easily be made at home in less than 10 minutes! I use a combination of pumpkin purée and pumpkin spice to create a natural pumpkin flavor. I also add organic whole milk, which I’ve found froths nicely (I’ve been using this inexpensive handheld for years), but any kind of milk or dairy substitute will work. One thing that makes this recipe so unique is instead of using regular coffee, I use strong and flavorful Vietnamese coffee.

Vietnamese Coffee

Traditional Vietnamese coffee (cà phê sữa nóng/đá) starts with the right coffee grounds. The most popular brand is Café Du Monde, which is used by most Vietnamese cafes and restaurants. Another good option is Trung Nguyen, but any French or dark roasted coffee can be used. The classic way to brew Vietnamese coffee is with a Vietnamese Coffee Press. I love how the slow drip fills the air with coffee aroma and it makes a perfect cup every time – I highly recommend investing in one. After the coffee is done brewing, condensed milk is mixed in to add sweetness.

Below is my Vietnamese Pumpkin Spice Latte recipe – ever since I created it, I’ve been drinking it almost every day. I hope you enjoy the deep coffee flavor with hints of pumpkin aromatics in this creamy drink as much as I do!

VIETNAMESE PUMPKIN SPICE LATTE

Serves 1 Cup
Prep Time: 5 minutes
Cook Time: 5 minutes

Ingredients

• 2 tbsp Vietnamese ground coffee
• 2 tbsp pumpkin puree
• ¾ tsp pumpkin spice (or more)
• ½ cup water
• 1.5 tbsp condensed milk (or more)
• ¾ cup milk

Tools

• Vietnamese Coffee Press
• Milk Frother

Directions

1. Boil water for the coffee.
2. While waiting for the water to boil, make the pumpkin mixture by combining the pumpkin puree with the pumpkin spice in a cup and microwave for 1 minute on high heat.
3. Place the Vietnamese coffee press on top of a heatproof glass or mug. Remove the metal filter, add the coffee grounds, then screw the filter on top.
4. Pour a splash of the hot water into the filter to allow the coffee grounds to expand. Then add the rest of the water and place the lid on top. The coffee should drip for about 2-4 minutes.
5. While the coffee is brewing, heat up the milk in the microwave for 1 minute or until hot.
6. Use the frother to froth the hot milk for 30 seconds.
7. When the coffee is finished dripping, stir in the condensed milk and pumpkin mixture.
8. Pour the frothed milk into the coffee and give it a quick stir.
9. Sprinkle some pumpkin spice on top and enjoy!

Tips

• If the coffee is dripping too fast, gently tighten the screw.
• If it’s dripping too slowly, gently loosen the screw.

What treats do you look forward to during pumpkin season?