Ingredients
Scale
- 1 cup whole milk (or dairy-free alternative)
- 2 tablespoons canned pumpkin puree (not pumpkin pie filling)
- 1 to 2 tablespoons maple syrup or granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/2 cup hot strongly brewed coffee or 1–2 shots of espresso
- Whipped cream and extra cinnamon for topping
Instructions
- Add the milk, pumpkin puree, and sweetener of your choice to a small saucepan. Place the pan over medium heat and whisk the ingredients together until the mixture is smooth and the pumpkin is fully incorporated into the milk.
- Stir in the pumpkin pie spice and vanilla extract. Heat the mixture until it is steaming hot, but do not let it come to a rolling boil. Constant whisking during this stage helps create a light, frothy texture even without a professional milk steamer.
- Pour your freshly brewed hot coffee or espresso shots into a large mug. Carefully pour the hot pumpkin milk mixture over the coffee. Give it a gentle stir to ensure the flavors are perfectly blended from top to bottom.
- Top your latte with a generous dollop of whipped cream. For the finishing touch, sprinkle a pinch of pumpkin pie spice or cinnamon over the top. Serve immediately while it is piping hot.
- Cook Time: 10 minutes