1 shot of espresso (about 1/4 cup)
1 cup milk
1 tablespoon canned pumpkin
2 teaspoons sugar
1 teaspoon vanilla extract
1/4 teaspoon pumpkin pie spice (This makes one teaspoon of pumpkin pie spice: 1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/8 tsp allspice, 1/8 tsp ground nutmeg)
1. Make the espresso.(I use my mini Bialetti, which I just fill with water, add finely ground coffee, and heat over the stove-top. Directions here.)
2. In a small saucepan, combine milk, pumpkin, and sugar. Cook over medium heat, until steaming.
3. Remove from heat and whisk in vanilla and spice. Transfer to blender and pulse for about 15 seconds. (You can also use a whisk.) The mixture should be foamy.
4. Add to cup and top with espresso. I sprinkled a little extra spice on top.
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