This is an awesome tasting, healthier version of a pumpkin pie latte than you will find in your local coffee shops.  You may adjust the spicing and the liquid amounts as desired.   Enjoy!

Ingredients

1/4 cup canned pumpkin

1 tablespoon of milk*

1/2 teaspoon vanilla extract

1/4 teaspoon cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon nutmeg

2 Tablespoons pure maple syrup

2 cups of strongly brewed coffee**

1 cup of milk*

Cinnamon to sprinkle on top or garnish with cinnamon stick

Whipped cream – see recipe below.

1.  Mix the pumpkin, tablespoon of milk, spices and maple syrup in a small saucepan.  Whisk well.
2. Add the coffee and whisk.  Heat to desired temperature.
3. In a separate saucepan, heat the milk.  Heat until JUST hot, not boiling.  Froth with a handheld frothier.  If you do not have, place in blender or in mixer to froth.
4. Divide the coffee mixture into two large mugs and pour the foamed milk over it.  Top with whipped cream and sprinkle with cinnamon or garnish with a cinnamon stick.

*We use organic raw milk products whenever possible and **freshly grind our coffee. We use organic and/or fair trade coffee beans because most coffee is heavily sprayed with pesticides.

Homemade Whipped Cream

1/2 cup whipping cream (we use organic raw cream)

1 tablespoon of organic sugar

1/4 teaspoon vanilla extract

In a chilled bowl, combine whipping cream, sugar, and vanilla.  Beat with chilled beaters on medium speed until soft peaks form.  Makes 1 cup.

Yes, it is that simple!!