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Pumpkin Spice Latte
from the kitchen of Sharmagne Leland-St. John

2 cups whole milk
2 tablespoons canned pumpkin pie mix
2 tablespoons maple syrup
2 tablespoons pure vanilla
1/2 teaspoon pumpkin pie spice, plus a sprinkle for garnish
Strongly brewed coffee or expresso
Whipped cream

In a saucepan, combine the milk, pumpkin pie mix and
syrup together. Cook over medium heat, stirring until it
begins to steam. Remove from heat stir in the vanilla
and spice. Transfer to a blender and blend on high
speed until frothy. Pour into two large mugs and add
coffee or expresso, by gently pouring from the side
to maintain the frothiness made by the blender. Top
with whipped cream and sprinkle a bit of the extra
pumpkin pie spice on top.



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