4 cups milk
2 tablespoons canned pumpkin
3 tablespoons vanilla extract
1 teaspoon cinnamon
2 cups strong, hot brewed coffee
whipped cream, pumpkin pie spice, cinnamon sticks, for garnish, optional
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
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