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Pumpkin Spice Lattewith Korean Sweet Potato Cream

Recipe by Taste of Home on InstagramAdded 13 November 2026.

15 minutes to prep. A cozy fall latte that blends warm pumpkin spices with a silky Korean sweet potato cream. The drink layers espresso, spiced pumpkin milk, and a naturally sweet sweet‑potato topping for a rich, dairy‑free treat perfect for chilly mornings.

Free. No account needed.

Method

Coffee layer

  1. Brew 400 ml of coffee or espresso.

Pumpkin milk layer

  1. Whisk together 0.5 cup pumpkin puree, 1 tbsp maple syrup, 2 cup unsweetened soy milk, 0.25 tsp date sugar, 0.25 tsp cinnamon, 0.25 tsp nutmeg, and 0.25 tsp pumpkin spice blend until fully combined and smooth.

Topping

  1. Blend 1.5 cup roasted Korean sweet potato, 250 ml cold soy milk, and 0.25 tsp cinnamon until thick, smooth, and creamy.

Assemble

  1. Fill a glass with ice, pour in about 120 ml pumpkin milk, then about 100 ml coffee or espresso, and spoon roughly 0.25 cup of the sweet potato cream topping over the drink.

  1. Stir gently before drinking and enjoy.

Tips while you cook

Whisk pumpkin milk thoroughly
Whisk the pumpkin puree, maple syrup, soy milk, date sugar, cinnamon, nutmeg, and pumpkin spice blend until fully combined and smooth before assembling.
Blend topping to a thick, creamy texture
Blend the roasted Korean sweet potato, cold soy milk, and cinnamon until the topping is thick, smooth, and creamy.
Layer ingredients in order
Fill a glass with ice, pour the pumpkin milk first, then the coffee, and finally spoon the sweet potato cream topping on top.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Taste of Home’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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