Serving Size: 8 ounces
3 cups fat-free, 2% or whole milk
2 teaspoons instant espresso powder or instant coffee powder
1 cup canned pumpkin puree
2 tablespoons packed brown sugar
1/2 teaspoon pumpkin pie spice
1 teaspoon vanilla
Whipped cream, optional
How to Make
STEP 1: In a medium saucepan, heat milk and espresso powder over medium heat, stirring frequently, until hot. Do not boil.
STEP 2: Meanwhile, in a small bowl stir, together pumpkin, brown sugar and 1/2 teaspoon pumpkin pie spice. Whisk into hot milk mixture. Heat through. Do not boil. Stir in vanilla.
STEP 3: Pour into four 10- to 12-ounce mugs. Top with whipped cream, if desired. Sprinkle with additional pumpkin pie spice, if desired.
By Milk Means More, Published on Milk Means More – United Dairy Industry of Michigan (http://www.milkmeansmore.org). Recipe by Sarah Bates of The Chef Next Door
This was printed in the October 15 – October 28, 2017 edition.