• 250 mL (1 cup) Island Farms 2% milk, divided
  • 15 mL (1 tbsp) white sugar (or more, to taste)
  • 15 mL (1 tbsp) canned, pure pumpkin or 5 mL (1 tsp) pumpkin spice syrup
  • 1.25 mL (¼ tsp) pumpkin pie spice
  • 60 mL (¼ cup) brewed espresso
  • Nutmeg for garnish
  • Island Farms Aerosol Whipped Cream for topping
  1. Whisk 125 ml (½ cup) of the milk, the sugar, canned pumpkin (or syrup), pumpkin pie spice and vanilla extract in a small saucepan over low heat. Simmer for 5 minutes.
  2. Whisk in the remaining 125 ml (½ cup) of milk.
  3. Pour the mixture through a fine mesh sieve to remove pulp, then return the mixture to the saucepan and simmer while whisking for 2 more minutes.
  4. Add the espresso and whisk until foamy (about 1 minute).
  5. Pour into a coffee mug, top with a swirl of whipped cream and garnish with nutmeg.