Ingredients:

  • 1/4 cup pumpkin purée
  • 1/3 cup brown sugar, packed
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 1/4 tsp salt
  • 2 tbsp water
  • 2 shots strong espresso or dark roast coffee
  • 1 cup whole milk
  • 1/2 tsp vanilla extract
  • whipped cream, for topping
  • pinch of cinnamon-sugar, for garnish

Instructions:

  1. In a small saucepan over medium heat, combine the pumpkin purée, brown sugar, cinnamon, ginger, cloves, nutmeg, salt, and water.
  2. Whisk constantly for 3–5 minutes until the mixture begins to bubble and the sugar is completely dissolved.
  3. Remove the syrup from heat and stir in the vanilla extract.
  4. Brew the espresso or strong dark roast coffee and pour it directly into a 16 oz mug.
  5. Heat the milk in a saucepan or microwave until it reaches approximately 150°F (65°C).
  6. Use a milk frother to aerate the milk for 20–30 seconds until a thick layer of foam forms on top.
  7. Whisk 2 tablespoons of the warm pumpkin syrup into the hot espresso until fully combined.
  8. Slowly pour the frothed milk over the coffee, using a spoon to hold back the foam until the end.
  9. Spoon the remaining foam on top and garnish with whipped cream and a pinch of cinnamon-sugar.