Ingredients
- 3 cups milk, fat-free, 2% or whole
- 2 teaspoons instant espresso powder or instant coffee powder
- 1 cup canned pumpkin puree
- 2 tablespoons packed brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla
- whipped cream, optional
Nutrition Information
Serving size: 8 ounces
Calories: 140
Carbohydrate: 21g (7%)
Protein: 7g (14%)
Total Fat: 4g (6%)
Saturated Fat: 2.5g (13%)
Trans Fat: 0g
Cholesterol: 35mg (12%)
Sodium: 80mg (3%)
Dietary Fiber: 2g (8%)
Calcium: 25%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
In a medium saucepan, heat milk and espresso powder over medium heat, stirring frequently, until hot. Do not boil.
Meanwhile, in a small bowl stir, together pumpkin, brown sugar and 1/2 teaspoon pumpkin pie spice. Whisk into hot milk mixture. Heat through. Do not boil. Stir in vanilla.
Pour into four 10- to 12-ounce mugs. Top with whipped cream, if desired. Sprinkle with additional pumpkin pie spice, if desired.
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