Ingredients:

  • 1/2 cup pumpkin puree
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1 pinch ground cloves
  • 2 shots espresso
  • 2 cups whole milk

Instructions:

  1. Place the pumpkin puree, maple syrup, cinnamon, ginger, nutmeg, and cloves into a small saucepan over medium heat.
  2. Whisk continuously for 2–3 minutes until the mixture becomes fragrant and slightly thickened.
  3. Stir in the vanilla extract and remove from heat.
  4. Pour the milk into the same saucepan (or a clean one) and heat over medium-low until steaming but not boiling (approximately 150°F/65°C).
  5. Remove from heat and use a handheld frother or whisk vigorously for 30–60 seconds until a thick, velvety foam forms on the surface.
  6. Divide the brewed espresso or strong coffee equally between two mugs.
  7. Whisk 1–2 tablespoons of the pumpkin spice base into each coffee shot until fully incorporated.
  8. Slowly pour the heated milk over the coffee, using a spoon to scoop the remaining foam on top.
  9. Finish with a dusting of cinnamon or a dollop of whipped cream.