Ingredients
- 2 tbsp canned pumpkin pumpkin puree
- 1/2 tsp pumpkin pie spice extra for garnish
- black pepper
- 2 tbsp vanilla extract
- 2 cups milk whole
- 1 - 2 shots expresso (1/4 cup)
- 1/4 cup heavy whipped cream whipped
Servings: servings
Instructions
- Heat the pumpkin and spices: In a small saucepan over medium heat, cook the pumpkin with the pumpkin pie spice and a generous helping of black pepper for 2 minutes or until it's hot and smells cooked. Stir constantly.
- Stir in the sugar: Add the sugar and stir until the mixture looks like a bubbly thick syrup.
- Warm the milk: Whisk in the milk and vanilla extract. Warm gently over medium heat, watching carefully to make sure it doesn't boil over.
- Blend the milk: Carefully process the milk mixture with a hand blender or in a traditional blender (hold the lid down tightly with a thick wad of towels!) until frothy and blended.
- Mix the drinks: Make the espresso or coffee and divide between two mugs and add the frothed milk. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired.
Recipe Notes
Share this Recipe
Powered byWP Ultimate Recipe
