Since fall is swiftly leaving us (⌐■_■), I wanted to share this cliche white girl’s favorite recipe.
- 2 tablespoons canned pumpkin
- 1/2 teaspoon pumpkin pie spice, plus more to garnish
- Freshly ground black pepper
- 2 tablespoons sugar
- 2 tablespoons pure vanilla extract
- 2 cups whole milk
- 1 to 2 shots espresso, about 1/4 cup
- 1/4 cup heavy cream, whipped until firm peaks form
- Mixer, whisk, or hand blender, to whip cream
- Wooden spoon
- Espresso maker or coffee maker
- 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.
- Mix the drinks: Make the espresso or coffee and divide between two mugs and add the frothed milk. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired.
- Cook the pumpkin and the spices for a moment in the saucepan, which gets rid of any raw squash flavor and makes the spices toastier
- Add a healthy dose of black pepper! It cuts through the sweetness and the coffee for a spicy bite.