Recipe for this pumpkin milk below!

I love to serve this with my coffee but you can ALSO enjoy it with CEREAL (amongst other things)

You can infuse ✨any✨ milk, but I love to do this with whole milk, skim and half and half for my coffee. Make sure to really chill it before trying to froth for cold foam. How long it keeps in the fridge depends on the milk, but I’d say 1-2 weeks!!! If it tastes good, it’s still good 👍 you can adjust ALL ingredients to taste, but here’s what I like.

▫️4 cups whole milk (or milk of your choice)
▫️3/4 cup plain pumpkin purée
▫️2 1/2 teaspoons pumpkin pie spice (or 2 cinnamon sticks, 3 cloves, 1/2 tsp ground nutmeg, 1 star anise)
▫️3 tablespoons maple syrup (add more to taste - sugar or Stevia will make it taste more like Starbucks)
▫️1 tsp vanilla extract

Combine over low heat. Whisk together until smooth Simmer for 20 minutes (avoiding bubbling and boiling) until incorporated. Stir every few minutes. Strain out excess purée and pumpkin bits with a sieve. Pour into jars and allow them to come to room temperature, then refrigerate.

-Skyler Bouchard Oppenheim

свернуть