Ingredients
Scale
- 1 cup milk (whole, oat, or almond milk work best)
- 2 tablespoons real pumpkin puree (not pumpkin pie filling)
- 1 to 2 tablespoons maple syrup or brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/2 cup hot brewed strong coffee or 2 shots of espresso
- Whipped cream and extra cinnamon for garnish
Instructions
- In a small saucepan, whisk together the milk, pumpkin puree, and maple syrup. Stir in the pumpkin pie spice. Place the saucepan over medium heat. Do not let the mixture reach a rolling boil; you want it hot and steaming, but not scorched.
- Remove the saucepan from the heat once it is hot. Stir in the vanilla extract. If you have a handheld milk frother, use it now to create a light, airy foam on top of the mixture. If you do not have a frother, you can carefully pour the mixture into a blender and pulse for 30 seconds until foamy.
- Pour your hot brewed coffee or espresso shots into a large, cozy mug. Slowly pour the hot pumpkin milk mixture over the coffee, using a spoon to hold back the foam until the end. Top the drink with a generous swirl of whipped cream and a light dusting of cinnamon or pumpkin pie spice.
- Cook Time: 10 minutes