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Categories:
pumpkin vanilla syrup milk non-dairy coffee creamer Espresso gingerbread syrup ground pumpkin pie spice ground nutmeg water sugar ground ginger ground cinnamon vanilla
Viewed: 18 - Published at: 3 years agoIngredients
- 2 tablespoons canned pumpkin
- 2 tablespoons vanilla syrup
- 1 cup milk (may use soy milk)
- 14 cup non-dairy coffee creamer
- 14 cup espresso or 12 cup strong brewed coffee
- 2 teaspoons gingerbread syrup (recipe below)
- ground pumpkin pie spice, for garnish
- ground nutmeg, for garnish
- 2 cups water
- 1 12 cups granulated sugar
- 2 12 teaspoons ground ginger
- 12 teaspoon ground cinnamon
- 12 teaspoon vanilla extract
Method
- FOR GINGERBREAD SYRUP: Combine water, sugar, ginger, cinnamon and vanilla in a medium saucepan.
- Bring mixture to a boil then reduce heat and simmer syrup, uncovered, for 15 minutes.
- FOR LATTE: In a small saucepan, stir pumpkin puree into milk.
- Add syrups.
- Heat gently until steaming, stirring occasionally.
- Once heated whisk mixture until foaming.
- Pour flavored milk into a tall glass and add coffee over.
- Dust with ground pumpkin pie spice or nutmeg, optional.
