PUMPKIN BUTTER PUMPKIN SPICE LATTÉ

The pumpkin butter recipe in this cookbook gets quite the workout in my home (and in several of this book’s recipes). Its caramel-like sweetness is much like the interior of pumpkin pie, playing off anything creamy. I love it with yogurt, ice cream, sharp cheddar, and much more. As pumpkin butter is quite viscous, your drink will be a touch thicker and creamier than the Classic Pumpkin Spice Latté (see page 24).

Serves 1

2 ounces brewed espresso or brewed strong coffee (see page 19)

2 tablespoons Pumpkin Butter (see page 248)

2 teaspoons Pumpkin Spice Latté Base (see page 23)

1 cup whole milk or milk of choice, steamed (see page 19)

sweetened whipped cream, for serving (optional)

pumpkin spice, for serving (see page 247)

In a warm mug, combine espresso, pumpkin butter, and latté base. Stir in a few tablespoons of steamed milk to thin. Top with remaining steamed milk. Serve hot with whipped cream and a sprinkle of pumpkin spice, if using.