2 tablespoons canned pumpkin puree (or 1 tsp. Torani Pumpkin Spice Syrup)
1 teaspoon vanilla extract
2 tablespoons white sugar (or 1 Tbsp packed brown sugar)
1 cup milk (or half and half for a richer latte)
1/4 teaspoon pumpkin pie spice (optional if you're using syrup)
1-2 shots brewed espresso (or 1/2 cup STRONG brewed coffee)
Whipped Cream (optional)
cinnamon sticks (for garnish)
- Brew your espresso.
- Meanwhile, in a small saucepan, blend together the pumpkin, vanilla, sugar, pumpkin pie spice and milk with a stick blender, or whisk vigorously by hand. Warm over medium heat, beating constantly, until hot and frothy. Do not bring to a boil.
- Pour the espresso into a mug and pour the pumpkin spiced milk over it.
- Top with whipped cream and sprinkle with nutmeg, if desired. Garnish with cinnamon sticks.