Better than Starbucks!

As I was playing around with this recipe, I couldn’t decide if it tasted better with espresso or really strong coffee. I’ll leave that up to you!

Here’s what you’ll need––

  • 1 3/4 cups of milk
  • 4 tsp pumpkin puree
  • 2 tbsp vanilla syrup (linked is my homemade recipe)
  • 1/2 tsp pumpkin pie spice
  • 4 oz (8 tbsp, 1/2 cup) of espresso OR 2 cups of your favorite, strong, hot coffee
  • 1/4 cup of milk (to froth in a separate cup)
  • Optional: 1 tsp of pumpkin syrup

If I make the beverage with hot coffee, I use our Bodum French Press for the strongest outcome. For espresso, I use my VonShef Moka Pot. Make the coffee/espresso first.

In a large pot, combine 1 1/2 cups of milk, pumpkin puree, vanilla syrup, and pumpkin pie spice on low/medium heat. Stir often, until hot. You can put the mixture on medium/high, but I prefer to heat it more slowly to make sure A) the milk doesn’t burn, and B) the flavors can combine completely.

While that mixture heats up, warm up 1/2 cup of milk in the microwave. I usually use my Pyrex measuring cup. I then froth the mixture with my $10 Amazon frother.

Pour about 2-4 tablespoons (per serving) of espresso in a mug. Pour the mixture in, top with frothy milk and pumpkin pie spice (optional).

If you prefer coffee, follow the same instructions with coffee instead!


Did you like this recipe? Share your thoughts below. Send this recipe to friends and family, or post it to Pinterest for later. I’ll be here sipping right along with ya!

What other kinds of recipes would you like to see from me? Cocktails? Meals? Send me your thoughts here.

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