1 to 3 tablespoons sugar, depending on how sweet you like it
1 tablespoon vanilla extract
1/2 teaspoon pumpkin pie spice, plus more for serving
1/2 cup cold coffee
Regular Whipped cream or pumpkin whipped cream for serving
Add milk, pumpkin puree, and sugar to a saucepan over medium heat. Heat until hot, but do not boil. Remove the saucepan from the heat and whisk in the vanilla, pumpkin pie spice, and the coffee. Divide the mixture between two mugs. Top with whipped cream and a sprinkle of pumpkin pie spice.
Milk: This tastes best with whole milk. Non-dairy milk like soy, almond, or coconut milk will also work.
Sugar: This recipe calls for 1 to 3 tablespoons of sugar. How much you use is up to you. You can also use a sugar substitute. Add to taste.
Pumpkin Pie Spice Blend: Find pumpkin pie spice at the store or make it at home. You likely have everything you need to make it already. Mix the following spices in a spice jar: 1 1/2 tablespoons ground cinnamon + 2 teaspoons ground ginger + 1/2 teaspoon ground nutmeg + a pinch of ground cloves.
I added a ice to the blender with the coffee to go the “frap” route.
Pumpkin whipped cream
1 cup heavy cream
1/3 cup pumpkin puree
1 tablespoon powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Add heavy cream and sugar to a cold metal bowl and begin whisking it. Whisk it until it forms softs peaks.
Stir in vanilla and cinnamon and continue to whisk until the cream forms stiff peaks.
Gently fold in pumpkin puree with a spatula.
Serve over a pumpkin latte on pumpkin pie, or on spice muffins.
I am Casey Leigh. I love to share my life through this little blog. When you stop by you can expect pieces of my perspective on life, faith, kids, marriage, loss... with touches of art, creative inspiration, fashion, projects & things I love along the way. My gift to you, our story...