2 cups milk
2 tablespoons canned pumpkin or 1 teaspoon of Pumpkin Spice Syrup
2 tablespoons sugar or stevia
1/2 tablespoon packed light brown sugar
2 tablespoons vanilla extract (yes tablespoons!)
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.)
In a blender, add milk, pumpkin, sugar or stevia, brown sugar, vanilla, & pumpkin spice. Blend on puree setting until well combined. Once blended, transfer to medium sized sauce pan and heat over medium heat for 3-4 minutes until warm & frothy. Fill each mug with pumpkin milk about 3/4 full and pour esspresso or coffee over. Stir gently. Top with whipped cream and more pumpkin spice if desired.