Cozy fall flavor meets your morning espresso in this creamy, spiced sipper. Oat milk gets warmed with real pumpkin purée, maple syrup, and a blend of cinnamon, ginger, nutmeg, and cloves until steaming, then blitzed in the blender until it's smooth and irresistibly frothy. That pumpkin milk gets poured right over freshly pulled espresso shots, with the foam spooned on top for that coffee-shop finish. A light dusting of cinnamon on top seals the deal. It's an easy one to make at home, and it fits neatly into a dairy free morning routine.
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Combine the oat milk, pumpkin purée, maple syrup, cinnamon, ginger, nutmeg, cloves, and vanilla extract in a small saucepan over medium heat. Whisk constantly until the mixture is steaming and small bubbles form around the edges, about 4–5 minutes — do not let it boil.
Carefully transfer the hot pumpkin milk to a blender. Blend on high for 20–30 seconds until smooth and frothy.
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