We love this super simple recipe:
- Place 2 tsp pumpkin purée into a large heatproof mug or glass.
- Add a pinch each of cinnamon, ginger and nutmeg.
- Stir in a 30ml espresso coffee shot (mix well) - We prefer our Ristretto pods for this.
- Heat 200ml of milk in an automatic milk foamer.
- Pour the hot milk into the heatproof mug or glass and top with froth.
- Stir to combine then dust with more cinnamon before drinking.
For a slightly more indulgent treat, top with squirty cream, then dust with cinnamon!