Pumpkin Spice Latte is autumn's unofficial soft opening. This version keeps the cozy ritual, then gives it Italian posture with MORORA's dark, bold espresso character.
The story
The Pumpkin Spice Latte grew from American autumn coffeehouse culture, where spice, steam, and a paper cup became a seasonal signal. People love it because it tastes like a sweater feels: warm, familiar, slightly theatrical. Our version keeps the comfort and loses the queue. Make it at home with Pascucci, let MORORA give the milk and spice a proper espresso spine, and suddenly the famous latte feels less like a trend and more like a small, civilized ceremony.
What you need
- 1 Pascucci capsule
- 150 ml milk
- 1 tbsp pumpkin puree
- 1 tsp maple syrup
- 1/4 tsp pumpkin spice mix
Tools: Pascucci machine · milk frother · mug
How to make it
- Whisk pumpkin, syrup and spices into the hot espresso.
- Steam the milk and pour it over.
- Top with foam and a last dusting of spice.
Get it right
- Warm the milk before blending so the spice opens up and the texture stays plush, not thin.
- Pull MORORA just before assembling to keep the espresso bold, fragrant, and ready to stand up to sweetness.
- Finish with a gentle stir, then let the foam carry the aroma for a softer, café-style finish.
Make it with MORORA
This recipe sings with MORORA, brewed on the Pascucci Seaver machine. One capsule, one button, no barista required.
When to drink it
Best enjoyed in the late morning, when the day still feels negotiable and the kitchen is quiet. Serve it in your favorite cup, preferably with a flaky pastry or dark chocolate. Good alone, better with someone who understands that cozy can still have standards.
Photo: Toa Heftiba on Unsplash
