Method
1
Brew a double shot of espresso using 18g of finely ground coffee and set it aside in your mug.
2
In a small saucepan, combine the pumpkin puree, brown sugar, pumpkin pie spice, and half of the milk.
3
Whisk the mixture over medium heat until the sugar dissolves and the spices are fully incorporated.
4
Add the remaining milk to the saucepan and heat gently until steaming, being careful not to boil.
5
Froth the milk using a frother or whisk until it has a creamy, velvety texture.
6
Pour the pumpkin spice milk mixture into the mug with the espresso and stir gently to combine.
7
Top with whipped cream and a light dusting of pumpkin pie spice before serving.
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
