Good Eats


  • 1 c. milk
  • 2 tbs. cooked pumpkin (canned is fine)
  • 1 tsp. maple syrup
  • ¼ tsp. pumpkin pie spice
  • ¼ tsp. vanilla extract
  • ¼ c. brewed coffee or espresso (can substitute decaf)



  1. Combine the milk, pumpkin, maple syrup, pumpkin pie spice and vanilla in a small pan over medium heat until the milk is hot.
  2. Whisk vigorously to get the milk frothy for about 30 seconds.
  3. Pour espresso or coffee into a large mug and add the milk mixture. Sprinkle with a little extra pumpkin pie spice (or whipped cream) and serve!

Add-on: Try grating fresh ginger root or turmeric for a delicious flavor that makes this drink anti-inflammatory!