Ingredients:

  • 2 tbsp pumpkin puree
  • 1 tbsp maple syrup
  • 1/2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 cup whole milk
  • 2 oz strong brewed espresso
  • 1 pinch ground cinnamon
  • 1 tbsp whipped cream

Instructions:

  1. Combine the pumpkin puree, maple syrup, and pumpkin pie spice in a small saucepan over medium heat. Stir constantly for 60 seconds until the mixture becomes fragrant and the sugar has dissolved into the puree.
  2. Pour in the milk and vanilla extract. Whisk vigorously while heating for about 3–5 minutes. Once the milk is steaming but not boiling, remove it from the heat and use a handheld frother for 30 seconds until a thick foam forms.
  3. Pour the hot espresso or concentrated coffee into the bottom of a 12 oz mug. Slowly pour the frothed pumpkin milk over the coffee, using a spoon to hold back the foam until the end, then dollop the remaining foam on top.
  4. Top with whipped cream if desired and a light dusting of ground cinnamon for an aromatic finish.