Recipe Author: Jennifer Agnew Borruso
Strong brewed coffee or espresso (I used strong brewed coffee)
1 cup Unsweetened Vanilla Almond Milk
2 - 4 Tbsp canned pumpkin (I used 4, original recipe calls for 2)
1/2 Tbsp Stevia
Whisk ingredients in saucepan over medium heat, constantly stirring until steaming.
Remove from heat and add:
1 Tbsp Vanilla extract
1/2 to 1 tsp pumpkin pie spice (personal taste here, I added 1)
Whisk really well
Pour into a large mug and top with coffee or espresso.
NOTE: With the pumpkin this is a C2 recipe, I'm still looking for SF Torani pumpkin syrup.