Pumpkin Spice Latte

¼ Cup espresso or ½ Cup strong brewed coffee 1 Cup half and half

1 Tbsp canned pumpkin 1 tsp Torani Pumpkin Spice Syrup

In a small saucepan, stir pumpkin puree into half and half. Add the syrup. Heat on medium until steaming, stirring constantly. You do not want the milk to burn. In a blender on high speed, use whip setting for 20 seconds until foaming. Pour the mixture into a tall glass and pour coffee over the top. Dust with ground pumpkin pie spice, nutmeg or cinnamon.

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