Ingredients
Scale
- 1 cup whole milk (or oat milk for a dairy-free version)
- 2 tablespoons canned pumpkin puree (ensure it is not pumpkin pie filling)
- 1 to 2 tablespoons sugar or maple syrup (adjust to taste)
- 1 tablespoon vanilla extract
- 1/2 teaspoon pumpkin pie spice (plus a pinch for garnish)
- 1/2 cup strong brewed coffee or 2 shots of espresso
- Whipped cream for topping
Instructions
- Start by brewing your coffee or pulling your espresso shots. If you do not have an espresso machine, make a very concentrated cup of drip coffee or use a French press. While the coffee brews, gather your pumpkin puree, spices, and sweetener. Setting everything out ensures the process moves quickly so your drink stays hot.
- Add the milk, pumpkin puree, and sugar to a small saucepan over medium heat. Whisk the mixture constantly to prevent the milk from scorching. Heat the liquid until it is hot and steaming, but do not let it reach a rolling boil. Remove the pan from the heat and stir in the vanilla extract and the pumpkin pie spice. For a frothy texture, use a hand frother or pour the mixture into a blender and pulse for 30 seconds until foamy.
- Pour your hot coffee or espresso into a large mug. Carefully pour the spiced pumpkin milk over the coffee, holding back the foam with a spoon if necessary, then topping with the remaining froth. Finish the drink with a generous swirl of whipped cream and a light dusting of pumpkin pie spice or cinnamon. Serve immediately while it is perfectly warm and fragrant.
- Cook Time: 10 minutes