Recipe by: Rebecca Firkser
Makes: 2 servings
2 tablespoons canned pumpkin purée
1/2 teaspoon pumpkin pie spice (store-bought or homemade, see directions below)
2 cups milk (whole or 2%, or any unsweetened nondairy milk)
1 tablespoon maple syrup
1 tablespoon vanilla extract
2 shots espresso, or 1 cup freshly brewed coffee
Extra 2% milk (optional)
1. In a small saucepan over medium heat, whisk together pumpkin purée, pumpkin pie spice, milk, syrup, and vanilla extract. Cook, whisking constantly, until mixture starts to steam.
2. Remove from heat and pour mixture into a blender. Cover, hold the lid on tightly, and blend for about 15 seconds, or until frothy.
3. Make the espresso or coffee. If you’d like extra milk foam to top your latte, pour a few tablespoons of milk into a glass jar with a lid while coffee is brewing. Tightly seal the lid and shake for 30-60 seconds. Remove lid and place jar in microwave for 30 seconds.
4. Divide coffee and milk mixture between two mugs. Top with extra milk foam (if using) and a sprinkle of pumpkin pie spice.
Pumpkin Pie Spice
Makes: about 3 1/2 tablespoons
2 tablespoons cinnamon
1 tablespoon ground ginger
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Mix all ingredients together with a fork and store in a clean spice jar with a lid.