Without noticing, the shift in weather has made me crave the tasty fall drinks that mark the beginning of a new season.
I found this recipe at thekitchn and had to try it out. There were a few changes on the website for people that had tried it and wanted to tweak it, so I gave those directions a go and it turned out beautifully. Everyone who had some was extremely impressed at the pumpkin spice taste.
2 tablespoons canned pumpkin
1/2 teaspoon pumpkin pie spice, plus more to garnish
Black Pepper (Just a pinch!)
2 tablespoons sugar
2 tablespoons pure vanilla extract
2 cups whole milk (You can add a cream substitute if you want, just nothing too heavy)
1 to 2 shots espresso, about 1/4 cup
1/4 cup heavy cream, whipped until firm peaks form
- Heat the pumpkin and spices: In a small saucepan over medium heat, cook the pumpkin with the pumpkin pie spice and a generous helping of black pepper for 2 minutes or until it’s hot and smells cooked. Stir constantly.
- Stir in the sugar: Add the sugar and stir until the mixture looks like a bubbly thick syrup.
- Warm the milk: Whisk in the milk and vanilla extract. Warm gently over medium heat, watching carefully to make sure it doesn’t boil over.Blend the milk: Carefully process the milk mixture with a hand blender or in a traditional blender (hold the lid down tightly with a thick wad of towels!) until frothy and blended.
- Add the Pumpkin mixture to your coffee or espresso. We used normal, freshly-made coffee and divided the mixture into three cups. Our whipped cream wasn’t home made, but you can do whatever you want for the toppings. Instead of using spices on top, we sprinkled tiny fall leaf sprinkles to make it more festive. (Side note- I never drink caffeine and used decaf coffee. If you generally don’t do well with caffeine, you can still make this recipe!)
If you try out the recipe, let me know what you think! I couldn’t resist doing a fall recipe since it’s getting to be chilly and crisp outside.