Is there anything that gets people more excited this time of year than the arrival of the holiday coffee drinks in the coffeeshops and cafes?
Now that pumpkin recipes abound all around me, I couldn’t resist trying my hand at a homemade version of this popular drink, without any of the flavored syrups.
I adapted my Cafe con Leche recipe to turn it into this rich and creamy holiday treat.
Definitely not a first thing in the morning coffee fix for me, but an awesome treat for dessert or for enjoying while spending the afternoon with a friend. I made ours with decaf espresso and let the kids have a few sips too.
The recipe can easily be halved for one drink or doubled for more. With or without the whipped cream and caramel, this drink is a great fall treat.
- 3/4 cup brewed espresso or strong coffee *
- 1/4 cup pumpkin puree
- 2 tablespoons sugar
- 1/2 teaspoon pumpkin pie spice mix
- 1 tablespoon vanilla
- 1 1/4 cup milk
- Optional: whipped cream and caramel sauce
- Stir together the pumpkin, sugar, spices and vanilla in the bottom of a large measuring cup. (I used a 3 cup size.) Pour the espresso into the cup and stir to combine and dissolve the pumpkin mixture. Warm the milk on the stove or in the microwave, just until steaming. Lightly whisk (or froth the milk if you're serious about your lattes) and then pour into the espresso. Stir to combine. Divide into two large mugs and top with whipped cream and a drizzle of caramel. Enjoy!
- * see this link for tips on how I brew my espresso using a stovetop espresso pot