Pumpkin Pie Latte #2

• 2 tablespoons canned pumpkin
• 2 tablespoons vanilla syrup
• 1 cup milk (may use soy milk)
• 14 cup non-dairy coffee creamer
• 14 cup espresso or 12 cup strong brewed coffee
• 2 teaspoons gingerbread syrup (recipe below)
• ground pumpkin pie spice, for garnish
• ground nutmeg, for garnish
• 2 cups water
• 1 12 cups granulated sugar
• 2 12 teaspoons ground ginger
• 12 teaspoon ground cinnamon
• 12 teaspoon vanilla extract

1. FOR GINGERBREAD SYRUP: Combine water, sugar, ginger, cinnamon and vanilla in a medium saucepan.
2. Bring mixture to a boil then reduce heat and simmer syrup, uncovered, for 15 minutes.
3. FOR LATTE: In a small saucepan, stir pumpkin puree into milk.
4. Add syrups.
5. Heat gently until steaming, stirring occasionally.
6. Once heated whisk mixture until foaming.
7. Pour flavored milk into a tall glass and add coffee over.
8. Dust with ground pumpkin pie spice or nutmeg, optional.

pumpkin, vanilla syrup, milk, nondairy coffee creamer, espresso, gingerbread syrup, ground pumpkin pie spice, ground nutmeg, water, sugar, ground ginger, ground cinnamon, vanilla

Taken from www.food.com/recipe/pumpkin-pie-latte-2-500313 (may not work)