In a saucepan whisk together milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don’t have a blender, don’t worry about it — just whisk the mixture really well with a wire whisk.
Pour into a large mug or two mugs. Add the espresso on top.
Top with whipped cream, if desired, and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top
Ingredients:
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- 2 cups milk
- 2 tablespoons canned pumpkin OR 1 teaspoon Torani Pumpkin Spice Syrup (your choice)
- 1 to 2 tablespoons sugar or sugar substitute
- 2 tablespoons vanilla extract
- 1/2 teaspoon pumpkin pie spice, plus more to garnish
- 1 to 2 shots espresso, about 1/4 cup of espresso or 1/2 cup of strong brewed coffee
- Whipped cream, to garnish
Instructions:
Notes: 1 to 2 servings
Posted in Drinks
