Aug 31, 2017Chatelaine
- TOAST spice in a small non-stick saucepan over medium-low until fragrant, 2 min.
- WHISK in milk, pumpkin and sugar. Increase heat to medium-high. Cook until milk begins to steam and bubbles form at edges of pan, 3 to 5 min. Remove from heat and stir in vanilla.
- DIVIDE espresso between 2 mugs. Pour in milk mixture and stir until espresso dissolves. Top with whipped cream and sprinkle with cinnamon.
Kitchen Tip: For homemade pumpkin-pie spice, combine 1 tbsp cinnamon, 1 tbsp ginger, 1 tsp allspice and 1/2 tsp each cloves and nutmeg.
NutritionCalories 323, Protein 10 g, Carbohydrates 43 g, Fat 14 g, Fibre 2 g, Sodium 109 mg. Excellent source of vitamin A
Chatelaine Quickies: Warm pumpkin pie cocktail