We turned Starbucks' Pumpkin Spice Latte into dessert
I’ve never been a fan of specialty espresso drinks because I don’t like sugar in my coffee. But coffee in my sugar is another story, which is why my mousse recipe calls for a Pumpkin Spice Latte made with heavy whipping cream and extra syrup. Order with confidence, because the barista will judge you.
Not only is this mousse delicious on its own, but it's also a game changer when piled onto hot cocoa, sandwiched in between pumpkin chocolate chip cookies, and spread over a pumpkin pie. Or several pumpkin pies.
Pumpkin Spice Latte Mousse Recipe
Total Time: 2 hours (including chill time)
Yield: 3 cups
- 1/2 teaspoon unflavored powdered gelatin
- 4 large egg yolks
- 1/4 cup packed brown sugar (light or dark)
- Pinch sea salt
- 1 double short Starbucks Pumpkin Spice Latte made with heavy cream and 3 pumps syrup, no whipped cream
- 1 ½ cups cold heavy cream, divided
- 1 tablespoon granulated sugar
- In a small bowl, sprinkle gelatin over 2 tablespoons of cold water.
- In a medium bowl, whisk together egg yolks, brown sugar, and salt until pale, about 1 minute.
- In a small saucepan, heat Pumpkin Spice Latte over medium, stirring occasionally, until it just starts steaming (not boiling). Gradually whisk warm latte into egg mixture until combined; return to saucepan. Stirring constantly, cook over medium until mixture thickens, about 8 minutes.
- Transfer to a bowl and whisk in gelatin mixture. Press plastic wrap onto surface of custard and let cool to room temperature (do not refrigerate), about 45 minutes.
- In a large bowl, beat 1 cup cream until soft peaks form. Use an electric mixer if you have one, or whisk by hand to strengthen that wrist... for, um, other activities.
- With a spatula, gently fold cream into custard mixture until thoroughly combined. Divide among individual cups, cover, and refrigerate until set, at least 1 hour.
- Before serving, beat 1/2 cup cream and sugar until stiff peaks form. Top mousse with whipped cream.