Pumpkin Spice Latte

• 1 cup Milk Or Half 'n Half
• 2 Tablespoons Canned Pumpkin
• 2 Tablespoons Sugar Or Appropriate Amount Of Sugar Substitute
• 1 Tablespoon Vanilla
• 1/2 teaspoons Pumpkin Pie Spice
• 1/2 cups Strong Coffee
• Whipped Cream Or Cool Whip, For Garnish (optional)
• Pumpkin Pie Spice, Cinnamon, Nutmeg, Optional Garnish
• 2 cups Ice, Optional, For Cold Version
• 1 cup Vanilla Ice Cream, Optional, For Cold Version

1. 1. Place the milk, pumpkin, sugar, vanilla and spices in a pot and heat until the milk is hot, the pumpkin has melted and the sugar has dissolved.
2. 2. Pour into a blender and blend for a minute or two.
3. 3. Brew espresso or coffee.
4. 4. Pour your espresso/coffee into a tall mug and add the blended mixture.
5. 5. Top with whipped cream or Cool Whip and some pumpkin pie spice, cinnamon, or freshly ground nutmeg.
6. For the cold version:
7. Follow directions above.
8. I used 1/3 cup of strong coffee instead of 1/2 and stuck to 2 tablespoons of sugar because I planned to add ice cream for the cold version.
9. Add the espresso/coffee to the blender and blend with the pumpkin mixture. Let it sit in the blender canister and reach room temperature. Then put the canister in the fridge for a few hours to cool. When ready to serve, put your canister back on your blender and add 1 cup (or more) of vanilla bean ice cream. Add 1-2 cups of ice. Blend until smooth.

milk, pumpkin, sugar, vanilla, pumpkin pie spice, strong coffee, cream, pie spice, version, vanilla ice cream

Taken from tastykitchen.com/recipes/drinks/pumpkin-spice-latte-4/ (may not work)