Isabelle Maples of the Mid-Atlantic Dairy Association shows how to make this popular coffeehouse drink at home.
Makes 1-2 servings
2 cups low-fat milk
2 tablespoons canned pumpkin OR 1 teaspoon of Pumpkin Spice Syrup (your choice)
2 tablespoons sugar or sugar substitute (you can halve this amount)
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don't have an espresso machine.)
1. In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming.
2. Remove from heat, stir in vanilla and spice. Transfer to a blender and process for 15 seconds until foamy. If you don't have a blender, don't worry about it – just whisk the mixture really well with a wire whisk.
3. Pour into a large mug or two mugs. Add the espresso on top.
Optional: Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.