Stir together milk and pumpkin in a pan; heat over low heat until steaming. Stir in vanilla and cinnamon. With a handheld blender or electric mixer, blend for 15 to 20 seconds, until thick and foamy. Pour into 4 to 6 mugs or tall glasses; pour in hot coffee. Top with whipped cream; sprinkle with spice and add cinnamon stick stirrers. Serve at once. Makes four servings.
Source: Coming Home with Gooseberry