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Homemade Pumpkin Spice Milk

Creamy, spiced pumpkin milk with warm fall flavors, perfect for cozy autumn mornings and seasonal comfort.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 2 cups
Course: Beverage, Breakfast
Cuisine: American, Autumn
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 2 cups whole milk or milk alternative
  • 3 tbsp pure pumpkin puree
  • 2 tbsp brown sugar or sweetener of choice
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.125 tsp ground ginger
  • 1 pinch ground cloves
  • 0.5 tsp pure vanilla extract
  • 1 pinch sea salt
Optional Toppings
  • whipped cream for topping
  • ground cinnamon for dusting

Equipment

  • Medium saucepan
  • Whisk
  • Small mixing bowl
  • Serving mugs

Method
 

  1. Pour milk into medium saucepan and warm over medium-low heat until steaming, without boiling.
  2. In small bowl, whisk together pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt until smooth.
  3. Whisk pumpkin spice mixture into warm milk until completely dissolved and incorporated.
  4. Continue heating while whisking occasionally for 3-4 minutes to infuse flavors, without boiling.
  5. Remove from heat and stir in vanilla extract, mixing thoroughly.
  6. Taste and adjust sweetness or spice levels as desired.
  7. Pour into serving mugs, leaving room for toppings.
  8. Top with whipped cream and dust with cinnamon if desired, serve immediately while warm.

Notes

Use pure pumpkin puree, not pumpkin pie filling. Can be made with any milk alternative. Store refrigerated up to 3 days and reheat gently. Adjust spices to taste preference.