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Pumpkin Spice Milk

Pumpkin spice milk is a cozy, creamy warm drink made by whisking pumpkin puree and spices into milk until hot but not boiling, then frothing to a light foamy texture. Finish with whipped cream and a cinnamon-tinged pumpkin pie spice dusting for an autumnal mug.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Drinks
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin spice milk base
  • 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
  • 0.125 tsp salt pinch
  • 0.5 whipped cream for topping
  • 1 pumpkin pie spice for dusting
  • 2 cinnamon stick for serving

Equipment

  • 1 small saucepan

Method
 

Make the pumpkin spice milk
  1. Combine whole 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, until you can see steam rising.
  3. Froth with a milk frother or whisk vigorously until slightly foamy, about 30 to 60 seconds, with visible bubbles on the surface.
  4. Pour into two mugs and top each with whipped cream, letting it sit as a soft mound.
  5. Dust the whipped cream with pumpkin pie spice so the top looks speckled and golden.
  6. Serve with a cinnamon stick in each mug for a finishing touch and aroma.

Notes

For the smoothest texture, keep whisking so the pumpkin puree dissolves completely and never let the milk reach a boil. Store leftovers covered in the fridge up to 2 days; reheat gently on the stove over low heat, whisking again to restore some foam. Freezing isn’t recommended because the texture can separate. For a dairy-free version, swap whole milk for oat milk without changing the method.