1cupmilk ( I used 1%)(your choice, dairy or non-dairy, non fat to full fat)
cinnamon sugar for topping(optional)
Place pumpkin in a small glass bowl.
2 tablespoons canned pumpkin
Add the pumpkin spice mix and agave. Mix well.
1 teaspoons pumpkin spice, 1 ½ tablespoons agave nectar
Warm slightly in microwave to remove the chill (this way it won't cool your coffee down too much).
Make your strong coffee. This is where you can experiment with your coffee to milk ratio. We prefer 2:1 (2 parts coffee 1 part milk)
2 cups strong coffee
Heat the milk (either on the stove in a pot, or in the microwave).
1 cup milk ( I used 1%)
Using a hand frother, froth the milk.
Put the coffee in a mug and add the pumpkin mixture. Stir well.
Add the heated milk and stir.
Top with the foam.
Add the cinnamon sugar topping.
cinnamon sugar for topping
Feel free to experiment with the coffee:milk ratio. Use any milk you choose. Sometimes the non-dairy does not froth as nicely.You can also use honey or sugar to sweeten. Leftover pumpkin can be frozen for later use. Just put it in small plastic bags and thaw when needed.
Tried this recipe?Snap a photo and tag me on Instagram @homemadeandyummy