1/2 c. whole milk
2 Tbsp. canned pumpkin
1 tsp. pumpkin pie spice
1 tsp. vanilla extract
1 1/2 c. strong, hot brewed coffee
1 Tbsp. half-and-half
• granulated sugar
• whipped cream, ground nutmeg and cinnamon
In a glass measuring cup or microwave-safe bowl, whisk together milk, pumpkin, pumpkin pie
spice, and vanilla.
Microwave 1 to 2 minutes on high. Watch closely; remove from microwave when milk is hot an
Carefully pour milk mixture into a tall mug. Add hot coff ee and half-and-half. Sweeten to
Top with whipped cream and sprinkle with nutmeg and cinnamon.
Calories: 140, Total Fat: 6g, Saturated Fat: 3.5g, Cholesterol: 20mg, Sodium: 70mg, Carboh
ydrates: 15g, Dietary Fiber: 1g, Sugar: 12g, Protein: 5g
My H-E-B Texas Life Magazine, October 2012