- 1 cup strong brewed coffee Extra hot
- 1 TBSP pumpkin purée
- 1 tsp pumpkin pie spice
- ½ tsp vanilla extract
- 1/2-1 tsp Grade A maple syrup or adjust amount to taste
- ¼ cup Unsweetened extra creamy oat milk or milk of choice
- 2 TBSP oat milk
Heat oat milk in a microwave safe container for 25 seconds. I use a mason jar.
Reserve 2 TBSP of hot oat milk for topping. Stir in the pumpkin purée, spices, vanilla, and maple syrup
With an immersion blender or frother, froth the pumpkin and oat milk mixture until foamy and creamy. Pour over the hot coffee in a large coffee mug.
Froth the remaining oat milk and drizzle on top to create extra foam. If desired, garnish a dusting with pumpkin pie spice.
Calories: 78kcal | Carbohydrates: 14.1g | Protein: 1.1g | Fat: 1.1g | Saturated Fat: 0.1g | Sodium: 7.3mg | Potassium: 241.6mg | Fiber: 1g | Sugar: 6.1g | Vitamin A: 83.3IU | Vitamin C: 1.3mg | Calcium: 88.7mg | Iron: 1.5mg