Ingredients
Scale
- 1/4 cup organic brewed coffee or espresso
- 1 cup almond milk (I used unsweetened)
- 3 tbsp organic pumpkin puree (I used Trader Joes canned pumpkin puree)
- 1 tbsp organic maple syrup
- 1/8 tsp pumpkin pie spice ((or mix your own with ginger, nutmeg, cinnamon, clove and cardamom))
- 1/2 tsp vanilla extract
- 1 piece cinnamon stick
- 3 cloves (for extra flavor)
Instructions
- Combine all ingredients except coffee in a small sauce pan over medium heat.
Next, toss in cinnamon stick and clove.
Stir nicely until pumpkin puree dissolves and mixture is warm.
Now, remove the cinnamon stick and clove.
Pour the mixture into a high-speed blender and blend for about 30 seconds. This will make the mixture nice and foamy.
Finally, slowly pour the pumpkin mixture over the hot coffee.
