Pumpkin Spice Latte Crème Anglaise Sauce
Winter Spice Latte Crème Anglaise Sauce
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Category
Beverage
Cuisine
American
Author:
Robert Moreland
Servings
10
Prep Time
15 minutes
Cook Time
20 minutes
A Deconstructed Homage to Autumn's Most Famous Flavor This recipe captures the aromatic soul of the season—warming, complex, and deeply comforting. While modern coffee culture has standardized the "Pumpkin Spice Latte" (PSL) into a sugary, espresso-based phenomenon, the flavor profile itself has a much deeper lineage. Before the PSL arrived in 2003 to define modern autumns, these spices—ginger, nutmeg, and citrus zest—were the backbone of 17th-century "pompion" pies and medieval winter possets.
Flavor Profile & Texture This custard strips away the coffee and the pumpkin puree to focus entirely on the spice. The star anise provides a licorice-like sweetness that bridges the gap between the spicy heat of the ground ginger and the floral lift of the fresh orange zest. The addition of black pepper—a secret weapon in many historical spice blends—adds a sophisticated, lingering warmth at the back of the throat.
If you use a barista-blend oat milk, the result is a velvety, nut-forward cream that mimics the richness of dairy while allowing the sharp spices to shine through more clearly than they would in heavy cream.
Seasonal Context This is a quintessential "sweater weather" dessert. It is best served during the transition from late harvest to deep winter, where its warming properties are most appreciated. It serves beautifully as asweetener for cafe latte, as a standalone chilled custard or a warm sauce poured over a steamed pudding. It can even be churned into a sophisticated holiday ice cream. If you use it as an ice cream base and you used oat milk for the recipe, follow instructions for how to churn and freeze it for oat milk instead of whole milk.
Ingredients
-
1 cup + 2/3 cup Whole Milk (Substitute Extra Creamy or Barista Blend Oat Milk for a dairy free alternative)
- 6 oz Granulated Sugar
- 2 Large Yolks Egg Yolks
-
1 Whole Star Anise Star
-
1 Tbls Ground Ginger
- 1 tsp Ground Nutmeg
-
½ tsp Black Pepper
- 2 tsp Fresh Orange Zest
Directions
Infusion
In a heavy-bottomed saucepan, combine the Milk, Star Anise, Ground Ginger, Nutmeg, Black Pepper, and half of the Sugar (3 oz / 85g). Bring this mixture to a gentle simmer (approx 190°F/88°C), then reduce heat to low. Let steep for 10 minutes to extract the spice flavors, then add the Fresh Orange Zest. (Adding fresh zest too early can result in cooked-off volatile oils and bitterness).
For Oat Milk Variant: Unlike cow's milk, oat milk can become "slimy" if boiled vigorously due to the breakdown of oat starches.
The Blanchir Stage
While the milk steeps, whisk the Egg Yolks and the remaining Sugar (3 oz / 85g) in a heat-proof bowl until pale yellow and slightly thickened. This protects the proteins from scrambling immediately upon contact with heat.
Tempering
Pour about 1/3 of the hot spiced milk mixture into the egg yolks while whisking constantly. This brings the temperature of the eggs up gradually.
Thickening (Nappe)
Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly with a rubber spatula or wooden spoon.
Critical Step: Cook until the mixture reaches 180°F (82°C) or coats the back of a spoon (nappe consistency). Do not let it boil, or the eggs will curdle.
For Oat Milk Variant: Because oat milk lacks casein, the thickening relies entirely on the egg coagulation. Ensure you hit 180°F to activate the yolk proteins fully.
Straining and Cooling
Immediately remove from heat and strain through a fine-mesh sieve into a clean bowl set over an ice bath. Press down on the spices (especially the star anise) to extract all flavor, but discard the solids.
Resting
Allow the base to cool completely. For best flavor development and texture stabilization, refrigerate for at least 4 hours before serving.
Recipe Note
Mix the sauce with espresso to taste before adding steamed milk and top with whipped cream and sprinkle pumpkin spice on top.
