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Spiced Pear Latte Recipe
Ash Tyrrell

Spiced Pear Latte Recipe

I made my first spiced pear latte on a chilly October morning when I was craving something warmer than my usual cup but not quite ready to commit to pumpkin spice again. Honestly, I didn't expect much but one sip in, I was hooked on how the pear brown sugar latte flavor married so well with espresso
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 1 ripe pear peeled and diced — sweeter, softer pears break down faster into a smooth syrup
  • 1/2 cup water — helps the sugar dissolve evenly without scorching
  • 1/3 cup brown sugar — gives the syrup that deep caramel-like sweetness classic to a pear brown sugar latte
  • 1/2 tsp ground cinnamon — the backbone of the "spiced" flavor don't skip it
  • 1/4 tsp ground nutmeg — adds warmth without overpowering the pear
  • 1 whole star anise optional — infuses a subtle licorice note that pairs beautifully with pear
  • 2 shots espresso or 1/2 cup strong brewed coffee — the base of your latte use freshly brewed for the best flavor
  • 1 cup milk of choice — steamed and foamed this is what makes it feel like a real latte
  • 1/2 tsp vanilla extract — rounds out the sweetness and ties all the flavors together

Method
 

  1. Add your diced pear, water, brown sugar, cinnamon, nutmeg, and star anise to a small saucepan. Simmer over medium heat for about 8 minutes, stirring occasionally, until the pear is completely soft. You'll notice the kitchen starts smelling incredible around minute five.
  2. Remove the star anise, then blend the cooked pear mixture until it's completely smooth. I like using an immersion blender right in the pot to save on dishes, but a regular blender works just as well here.
  3. Pour the blended mixture through a fine mesh strainer into a small bowl or jar. This step removes any leftover fibrous bits, leaving you with a glossy, pourable spiced pear syrup that's ready to use.
  4. While the syrup cools slightly, brew your espresso or strong coffee. I usually time this so it's fresh and hot right when I'm ready to assemble the latte, since cold espresso can dull the flavor.
  5. Heat your milk in a small saucepan or use a frother until it's warm and slightly foamy. You're not looking for stiff peaks here, just a light, creamy texture that will sit nicely on top of the drink.
  6. Spoon 2-3 tablespoons of spiced pear syrup into each mug, pour the hot espresso over it and stir well, then top with your steamed milk. Finish with a light dusting of cinnamon or nutmeg for that coffee-shop finish.

Notes

  • I always use a ripe, slightly soft pear because it cooks down faster and tastes noticeably sweeter than a firm one.
  • I make a double batch of the syrup on Sundays and keep it in the fridge, so my weekday lattes take under 3 minutes.
  • I add the star anise only when I want a deeper, more complex flavor for a quicker version, I just skip it.
  • I've found that whole milk or oat milk froths the best for me, while almond milk tends to separate a bit.
  • I stir the syrup into the espresso before adding milk, since this keeps the flavor evenly distributed in every sip.