Makes 1-2 servings
2 cups milk
2 tablespoons canned pumpkin
2 tablespoons sugar or sugar substitute – adjust to taste
2 teaspoons vanilla extract
1/2 teaspoon pumpkin pie spice
1/2 cup strong brewed coffee (or 1/4 cup of espresso if you have an espresso machine)
In a saucepan stir together milk, pumpkin and sugar. Cook and stir over medium heat until steaming. Remove from heat, stir in vanilla and pumpkin pie spice, transfer to a blender and process for 15 seconds or until foamy. I don’t usually bother with the blender and just whip the mixture really well with a wire whisk.
Pour into a large mug or two mugs if you decide to share. Add the coffee or espresso on top.
Optional: (But don’t even think about skipping this step. I mean it). Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.