Iced Pumpkin Spice Latté

For Iced:

Brew your coffee or espresso and let it sit out for a few minutes until it reaches room temperature. You could also put it in the fridge or freezer to speed up the cooling process.

In a saucepan combine milk, pumpkin and sugar and cook on low heat, stirring, just until the sugar and pumpkin are dissolved. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don’t have a blender, don’t worry about it—just whisk the mixture really well with a wire whisk.

Pour into a cup filled with ice. Add the espresso or coffee on top.

Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.

For Hot:

In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don’t have a blender, don’t worry about it—just whisk the mixture really well with a wire whisk.

Pour into a large mug or two mugs. Add the hot espresso or coffee on top.

Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.