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Pumpkin Spice Milk

Pumpkin spice milk is a creamy, lightly foamy warm drink made by whisk-heating pumpkin puree with milk, maple syrup, and spices. Serve it topped with whipped cream and a cinnamon dusting for classic fall flavor.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Drink
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin spice milk
  • 2 cup whole milk or oat milk
  • 2 tbsp pumpkin puree
  • 2 tbsp maple syrup
  • 1 tsp pumpkin pie spice
  • 0.5 tsp cinnamon
  • 0.25 tsp vanilla extract
  • 1 salt pinch
  • 1 whipped cream and pumpkin pie spice for topping
  • 2 cinnamon sticks for serving

Equipment

  • 1 small saucepan

Method
 

Make the pumpkin spice milk
  1. Combine whole milk or oat milk, pumpkin puree, maple syrup, pumpkin pie spice, cinnamon, vanilla extract, and salt in a small saucepan.
  2. Heat over medium heat, whisking constantly, until hot but not boiling, about 5 minutes, and look for small steam clouds rising from the surface without bubbling.
  3. Froth with a milk frother or whisk vigorously until slightly foamy, about 30 to 60 seconds, and watch for a light foam layer.
  4. Pour into mugs and top with whipped cream and a dusting of pumpkin pie spice so the surface has a creamy cap and visible spice specks.
  5. Serve with a cinnamon stick so it rests against the rim and adds a clear cinnamon garnish.

Notes

Pro tip: keep the heat at medium and whisk constantly so the milk stays smooth and never boils. Refrigerate leftovers in a covered container for up to 2 days and rewarm gently on the stove over low heat, whisking again to restore some foam. Freezing is not recommended for best texture. If you want a dairy-free version, choose oat milk and keep the toppings the same for a similar flavor profile.