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Pumpkin Spice Milk

A creamy, caffeine-free homemade pumpkin spice milk that's the perfect cozy fall drink, made with real pumpkin and warming spices.
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 4 cups milk (dairy or plant-based)
  • 0.5 cup canned pumpkin puree unsweetened
  • 0.25 cup pure maple syrup or honey, to taste
  • 2 tsp pumpkin pie spice
  • 1 tsp pure vanilla extract
  • 1 pinch sea salt
Optional Toppings
  • whipped cream dairy or coconut
  • extra pumpkin pie spice or cinnamon for dusting

Equipment

  • Saucepan
  • Whisk
  • Mugs
  • Optional: Immersion blender or frother

Method
 

  1. In a medium saucepan, combine milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and sea salt.
  2. Whisk well over medium heat until smooth and fully incorporated.
  3. Heat for 5-7 minutes, stirring frequently, until hot and steaming (do not boil).
  4. Optional: Froth with an immersion blender or milk frother for extra creaminess.
  5. Pour into mugs and top with whipped cream and a dusting of spice if desired.
  6. For iced: Cool the mixture and serve over ice.

Notes

Store in fridge up to 5 days. Reheat gently. Vegan with plant milk and maple syrup.