- 2 Tbsp pumpkin puree
- 3 Tbsp Zulka Morena Sugar, divided
- 1 1/2 cups milk
- 1/2 tsp vanilla extract
- 1 ¼ tsp pumpkin pie spice, divided
- 1 cup hot strong brewed coffee
- 2/3 cup heavy cream
In a sauce pan over medium heat, whisk together the pumpkin puree, 2 tablespoons sugar, milk, vanilla and 1 teaspoon pumpkin pie spice. Once it is steaming hot, add the hot coffee, stir to combine and immediately divide between glasses.
Whip the heavy cream with 1 tablespoon sugar until stiff peaks form. Spoon on top of the drinks or use a piping bag with an open star tip and pipe the cream on top of the drinks. Sprinkle the whipped cream with a little more sugar and the 1/4 teaspoon of pumpkin pie spice. Serve hot.