Y: 1 drink
(full fat, or even half 2% milk, half 10% cream)
2T maple syrup
2T pumpkin puree
3/4t ground cinnamon
5 grinds black pepper
pinch ground ginger
2 whole cloves
1/2c strong coffee
whipped cream + a cinnamon stick
In a pot, combine all of the ingredients except for the coffee. Bring to a light simmer and steep for 5 minutes, giving it a little whisk. If you have a little hand held milk frother, go bananas and froth your milk a little bit. Pour your coffee into a mug, and then pour your spiced pumpkin milk over top, making sure to get those whole cloves out first. Top with a big dollop of freshly whipped cream and a cinnamon stick. Enjoy!
**This recipe calls for a very small amount of pumpkin puree. Regardless of where your pumpkin comes from -- freshly roasted, or out of a can, you'll end up with quite a bit extra, head over to the Brown Butterscotch with Maple Whipped Cream Pumpkin Pie for a recipe to use up more of that puree.