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Pumpkin Spice Milk

Pumpkin spice milk is a creamy, warm drink made by heating milk with pumpkin puree, maple syrup, and pumpkin pie spice until hot but not boiling. Whisk-froth it until slightly foamy, then top with whipped cream and a cinnamon-pumpkin pie spice dusting for a cozy autumn sip.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Drinks
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin spice milk base
  • 2 cup whole milk or oat milk
  • 2 tbsp pumpkin puree
  • 2 tbsp maple syrup
  • 1 tsp pumpkin pie spice
  • 0.5 tsp cinnamon
  • 0.25 tsp vanilla extract
  • 0.05 salt pinch
Toppings and serving
  • 0.5 whipped cream
  • 0.5 tsp pumpkin pie spice for dusting
  • 1 cinnamon sticks for serving

Equipment

  • 1 sheet pan

Method
 

Make and heat the pumpkin spice milk
  1. Combine whole milk (or oat milk), pumpkin puree, maple syrup, pumpkin pie spice, cinnamon, vanilla extract, and salt in a small saucepan.
  2. Heat over medium heat, whisking constantly, until hot but not boiling (about 5 minutes).
Froth and serve
  1. Froth with a milk frother or whisk vigorously until slightly foamy.
  2. Pour into mugs, then top with whipped cream and a dusting of pumpkin pie spice.
  3. Serve with a cinnamon stick on the side or stirred in.

Notes

For the creamiest texture, keep whisking as the milk warms and stop when it’s hot but not boiling so the vanilla and spices stay fragrant. Store leftovers covered in the refrigerator up to 2 days and reheat gently on low, whisking again; freezing is not recommended because the texture can thin. Dietary swap: use oat milk instead of whole milk for an easy dairy-free version.