Ingredients:

  • 2 tbsp pumpkin puree
  • 1 tbsp maple syrup
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1 pinch ground cloves
  • 1 shot strong espresso
  • 1 cup whole milk
  • 1 tsp vanilla extract

Instructions:

  1. Combine pumpkin puree, maple syrup, cinnamon, ginger, nutmeg, and cloves in a small saucepan.
  2. Stir constantly over medium heat for 2-3 minutes until the mixture darkens and smells fragrant.
  3. Brew one shot of strong espresso and pour it into your mug.
  4. Stir the vanilla extract and the warm pumpkin base into the coffee Note: stir until the liquid is smooth and mahogany colored.
  5. Heat the whole milk in the saucepan or microwave until it reaches 150°F (65°C).
  6. Remove milk from heat just before it starts to boil.
  7. Use a handheld frother or whisk to beat the milk for 30 seconds until a thick foam forms.
  8. Pour the steamed milk over the coffee, using a spoon to hold back the foam.
  9. Dollop the remaining froth on top.
  10. Add whipped cream if you're feeling fancy.