Ingredients
2 shots espresso (or 1/2 cup strong brewed coffee)
1 cup milk (oat milk recommended)
1-2 tbsp pumpkin puree
1-2 tbsp maple syrup
1 tsp pumpkin spice
1 tsp pure vanilla extract
Optional: Whipped cream for topping
Instructions
Pour the milk into a small saucepan and heat over medium-low heat until hot but not boiling.
Brew the espresso and pour it into a large mug.
Whisk the pumpkin puree, maple syrup, pumpkin spice, and vanilla extract into the hot espresso until smooth.
Froth the warmed milk using an electric handheld frother for 30 seconds until foamy.
Pour the hot milk into the mug, holding back the foam with a spoon.
Spoon the remaining foam over the top of the drink and garnish with extra spice or whipped cream if desired.
Notes
Using oat milk provides a naturally creamy texture that froths exceptionally well. You can adjust the amount of maple syrup to match your preferred level of sweetness. Store any leftover pumpkin puree in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5
- Cook Time: 5
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian