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Ingredients
Coffee
| 1 1/2 cups | Milk (any percentage of dairy milk or any non-dairy milk) |
| 4 tablespoons | Pure pumpkin spice puree |
| 2 tablespoons | Ghirardelli Caramel Sauce |
| 1 teaspoon | Vanilla extract |
| 1 teaspoon | Pumpkin pie spice |
| 1 cup | Hot brewed strong coffee or espresso |
Topping
| Whipped cream | |
| Ground cinnamon | |
| Ghirardelli Caramel Sauce for drizzling | |
| Ghirardelli Milk Chocolate Caramel SQUARES |
Tip: use Ghirardelli Pumpkin Spice Caramel SQUARE or Ghirardelli Milk Caramel SQUARE for garnish
Directions
- In a small saucepan, combine the milk, pumpkin, sugar, caramel, spice, and vanilla over medium-high heat.
- Bring to a rolling boil, stirring constantly. Whisk vigorously until it starts to froth, about 1 minute. For a frothier consistency, use an immersion blender or electric mixer to beat the milk mixture until the desired frothy consistency if made.
- Divide the milk mixture between two large mugs. Slowly, pour about 1/2 cup of coffee into each mug.
- Top with whipped cream, a drizzle of caramel, and a sprinkling of cinnamon. Serve.
Picture credit : @HandletheHeat
