Drew Swantak

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.
Drew Swantak
Drew Swantak