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.