Ingredients:

  • 2 tbsp (30g) pumpkin puree
  • 2 tbsp (25g) brown sugar
  • 1/2 tsp (1g) pumpkin pie spice
  • 1/4 tsp (0.5g) vanilla extract
  • 2 shots (60ml) strong espresso
  • 2 cups (480ml) whole milk

Instructions:

  1. Combine the pumpkin puree, brown sugar, and pumpkin pie spice in a small saucepan over medium heat. Stir constantly for about 1 minute until the mixture smells fragrant and the sugar has dissolved into a thick paste.
  2. Slowly pour in the milk, whisking continuously to ensure the pumpkin base is fully incorporated. Heat the mixture until it is steaming and small bubbles form around the edges, but do not let it reach a rolling boil. Stir in the vanilla extract at the very end.
  3. Remove the pan from the heat. Use a handheld frother or pour the hot milk into a blender for 15-20 seconds until a thick, velvety foam forms on the surface.
  4. Divide the espresso equally between two mugs. Pour the hot pumpkin milk over the coffee, using a spoon to hold back the foam until the end. Top each drink with the remaining foam.