White Chocolate Pumpkin Latte

Finely chop 25 gr White Chocolate into small shavings to ensure smooth and even melting.

Extract two fresh espresso shots by brewing 5 gr Ground Coffee with 30 ml Water.

Divide the freshly extracted espresso equally between two heatproof serving glasses.

Combine 150 ml Milk and 50 gr Pumpkin in a small saucepan over medium-low heat, whisking until thoroughly combined.

Add the chopped 25 gr White Chocolate to the warm milk mixture, stirring constantly until completely melted and velvety.

Whisk in 1 ml Vanilla Extract, ¹/₂ tsp Ground Nutmeg, and ³/₄ tsp Ground Cinnamon, keeping the mixture warm without bringing it to a boil.

Froth the warm spiced pumpkin milk using a milk frother until a soft, creamy foam appears on top.

Pour the frothed pumpkin milk gently over the espresso in each glass, then dust the foam with the remaining ¹/₄ tsp Ground Cinnamon and serve.