Pumpkin Spice Latte

I've been seeing this recipe all over blogland and had to try it. I'm a black coffee kind of girl so was a little hesitant that it would be too sweet. Wrong. So yummy. So much like fall. A great way to use up the pumpkin you opened for other recipes.

Pumpkin Spice Latte

makes 1-2 servings

2 cups milk

2 tablespoons canned pumpkin

2 tablespoons sugar or sugar substitute - you can halve this amount

2 tablespoons vanilla extract

1/2 teaspoon pumpkin pie spice

1-2 shots espresso or 1/2 cup of strong brewed coffee ( I add a packet of instant coffee to my already brewed coffee)

Directions:In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don't have a blender, don't worry about it - just whisk the mixture really well with a wire whisk.

Pour into a large mug or two mugs. Add the espresso on top. Swoon.

Optional: Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.

This post has also been linked to:
Mouthwatering Monday at Southern Fairytale
Tempt My Tummy Tuesday at Blessed with Grace
Tuesday at the Table at All the Small Stuff
Tuesday Tastes at Crazy Daisy
Hearth and Soul at Frugality and Crunchiness with Christy
What's on The Menu Wednesday at Dining With Debbie
Recipe Swap at Prairie Story (Thursdays)
Colleen's Fall Recipe Swap at Colleen's Kitchen (Fridays)