Ledbury Toasted Maple and Brown Butter Latte
by Lindsey Buckley on Oct 16 2026
A rich autumn latte with nutty brown-butter notes, maple sweetness and creamy milk, designed to complement the pumpkin and salted caramel already in Ledbury Pumpkin Harvest.
Ingredients
* 2 tsp Ledbury Pumpkin Harvest
* 4 oz freshly boiled water
* 6 oz whole milk or oat milk
* 2 tsp pure maple syrup
* ½ tsp browned butter*
* Tiny pinch of sea salt
* Pinch of cinnamon
Method
Steep the Ledbury Pumpkin Harvest in 4 oz freshly boiled water for 5 minutes, then strain.
While the tea steeps, gently heat the milk. Whisk in the maple syrup, browned butter and the tiniest pinch of sea salt until completely combined. Froth until silky and lightly foamed.
Pour the brewed tea into a large mug and slowly add the maple-brown-butter milk. Spoon the remaining foam over the top and finish with just a whisper of cinnamon.
Tasting Notes
The browned butter gives the latte a wonderful toasted, almost hazelnut-like richness without actually adding nuts. Maple deepens the caramel character of the tea, while the little touch of salt brings forward its salted caramel finish. The pumpkin remains noticeable rather than disappearing beneath traditional pumpkin-pie spices.
*To brown the butter, simply heat a small amount of butter gently until the milk solids turn golden and develop a toasted, nutty aroma.
