Yield: 2 servings
Ingredients:
- 2 Tbsp. pumpkin purée
- 1/2 tsp. pumpkin pie spice
- To taste freshly ground black pepper
- 2 Tbsp. granulated sugar
- 2 cups whole milk
- 2 Tbsp. vanilla extract
- 1 to 2 shots espresso or 1/2 cup strong coffee
- For garnish whipped cream
Directions:
- Place pumpkin purée, pumpkin pie spice, and a generous helping of black pepper in a small saucepan over medium heat and cook, stirring constantly, until it’s hot and smells cooked, about 2 minutes. Add granulated sugar and stir until the mixture looks like a bubbly, thick syrup.
- Whisk in milk and vanilla extract and warm gently, stirring often and watching carefully to make sure it doesn’t boil over.
- Carefully process the mixture with a hand blender until frothy and blended.
- Make the espresso or strong coffee and divide between 2 mugs.
- Add the frothed milk and pumpkin mixture. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon or nutmeg if desired.
