Ingredients for Pumpkin Pie Cappuccino 1 And 2
- 8 ounces light cream (Recipe #1), 4 ounces milk (Recipe #2)
- 1 tablespoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice (for spice blend)
- 8 ounces brewed coffee (Recipe #1), 2 ounces brewed coffee (Recipe #2)
- 4 tablespoons whipped cream (Recipe #1)
- Ground Cinnamon
- Ground Ginger
- Pinch of ground nutmeg (Recipe #2)
- Ground Cloves
- Syrup
- Espresso
- Milk
- Pinch of ground cinnamon (Recipe #2)
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How to Make Pumpkin Pie Cappuccino 1 And 2
- **Make Pumpkin Pie Spice Blend (makes enough for multiple batches):** Combine 1 tablespoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground allspice in a small airtight container. Store in a cool, dark place.
- **Recipe #1 (Double Serving):** Heat 8 ounces of light cream in a small saucepan over medium-low heat. Do not boil. Stir in 1 teaspoon of pumpkin pie spice blend.
- **Recipe #1:** Brew 8 ounces of your favorite coffee.
- **Recipe #1:** Divide the coffee evenly between two mugs.
- **Recipe #1:** Top each mug with half of the steamed cream mixture.
- **Recipe #1:** Garnish each with 2 tablespoons of whipped cream and a pinch of pumpkin pie spice blend.
- **Recipe #2 (Single Serving):** Froth 4 ounces of milk using a milk frother or by vigorously shaking in a closed container.
- **Recipe #2:** In a 6-ounce mug or glass, combine the frothed milk with 2 ounces of brewed coffee.
- **Recipe #2:** Stir gently.
- **Recipe #2:** Sprinkle with a pinch of cinnamon and a pinch of nutmeg.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
16g
Fat
47g
Carbs
9g
