Ingredients:
- 1/2 cup (120 g) Pumpkin Puree (100% pure pumpkin, not pie filling)
- 1/2 cup (100 g) Light Brown Sugar, packed
- 1/2 cup (120 ml) Water
- 1 teaspoon (5 ml) Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Nutmeg
- 1/8 teaspoon Ground Cloves
- Pinch of Salt
- 2 shots (60 ml) Strong Coffee or Espresso (for assembly)
- 1 cup (240 ml) Whole Milk (for assembly)
- 2–3 Tablespoons (30–45 ml) Pumpkin Spice Sauce (for assembly)
- Whipped Cream (Optional Topping)
- Extra cinnamon or pumpkin pie spice (Optional Garnish)
Instructions:
- Phase 1: Combine Ingredients. In a small saucepan, combine the pumpkin puree, light brown sugar, water, all spice blend ingredients (cinnamon, ginger, nutmeg, cloves), and salt.
- Dissolve and Heat: Place the saucepan over medium heat. Whisk continuously until the sugar is fully dissolved and the mixture begins to bubble slightly.
- Simmer and Thicken: Reduce the heat to medium-low and allow the sauce to simmer gently for about 10–12 minutes, stirring occasionally. The sauce should reduce slightly and coat the back of a spoon.
- Finish: Remove the saucepan from the heat. Stir in the vanilla extract.
- Cool and Store: Allow the sauce to cool completely. Transfer the sauce to an airtight jar and store it in the refrigerator (lasts up to two weeks).
- Phase 2: Prepare the Coffee. Brew your espresso shots or strongly brewed coffee (60 ml). Pour into your serving mug.
- Combine Milk and Sauce: In a separate small jug or saucepan, combine 1 cup of whole milk and 2–3 tablespoons of the prepared Pumpkin Spice Sauce. Stir well to incorporate.
- Heat the Milk: Heat the milk mixture until steaming (do not boil). Froth the milk if desired, using a steam wand or handheld frother.
- Combine and Serve: Pour the warm, spiced milk directly over the coffee/espresso in the mug.
- Garnish: Top generously with whipped cream and a light dusting of extra cinnamon or pumpkin pie spice. Serve immediately.