Prep Time: 5 minutes | Cook Time: 5 minutes
- 2 cups milk
- 2 Tbsp canned pumpkin
- 1/4 cup sweetened condensed milk
- 1/2 tsp vanilla extract
- 2 tsp pumpkin spice, divided
- 1/4 cup espresso
- whipped cream
- pumpkin spice
In a saucepan over medium heat, add milk, canned pumpkin, sweetened condensed milk, vanilla extract, and 1 1/2 tsp pumpkin spice and warm until steaming and all ingredients have dissolved. Add espresso and remove from heat.
Pour into two mugs and top with whipped cream and remaining pumpkin spice.
You can substitute dairy-free milk if needed.
Make this an iced coffee by cooling the mixture down and serving over ice.
Serve this PSL with Slow Cooker Brown Sugar Oatmeal. Yum!