Ingredients
Scale
- 2 cups of milk (dairy or plant-based)
- 3 tbsp pumpkin puree
- 2 tbsp honey or maple syrup (adjust sweetness to taste)
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of ground ginger
- Pinch of ground cloves (optional)
- Whipped cream for topping (optional)
- Pumpkin seeds or cinnamon sugar for garnish (optional)
Instructions
- Whisk together the pumpkin puree, honey or maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and cloves in a small bowl until smooth.
- Pour the milk into a saucepan and heat over medium heat until steaming, but not boiling.
- Add the pumpkin-spice mixture to the warm milk, whisking constantly until fully combined. Heat for a few more minutes to meld the flavors.
- Pour into mugs, top with whipped cream, and garnish with pumpkin seeds or cinnamon sugar if desired. Optionally, use a stand mixer for frothing.
Notes
- Store leftover pumpkin spice milk in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on stove or in microwave before serving.
- You can adjust the sweetness by increasing or decreasing honey or maple syrup.
- For a vegan option, use plant-based milks like almond or oat milk.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Beverages
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150 Kcal
- Sugar: 15g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
