For the coffee:1 1/2 cups of milk (any percentage of dairy milk or any non-dairy milk)4 tablespoons pure pumpkin spice puree2 tablespoons Ghirardelli caramel sauce1 teaspoon vanilla extract1 teaspoon pumpkin pie spice1 cup hot brewed strong coffee or espressoFor Topping:Whipped creamGround cinnamonGhirardelli caramel sauce for drizzlingGhirardelli Milk Chocolate Caramel SQUARES, for garnish
- 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.
In this recipe: