| 3 tbsp | pumpkin purée |
| ½ tsp | pumpkin pie spice |
| 1 tbsp | sugar |
| ¼ tsp | salt |
| 1 tbsp | vanilla extract |
| 475 ml | whole milk |
| 2 | espresso |
| whipped cream (for serving) | |
| pumpkin pie spice (for sprinkling) |
Warm pumpkin purée and pumpkin pie spice together in a pot, then stir in sugar and salt. Add vanilla extract and mix well. Whisk in the milk and bring to a quick boil before removing from heat.
Use an immersion blender to mix everything until frothy.
Divide mixture into 2 glasses, then add one shot of espresso to each. Garnish with whipped cream and a pinch of pumpkin pie spice.
Made with 
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