Ingredients:
1/4 cup pumpkin puree
8 ounces prepared eggnog
1 tablespoon instant espresso powder
8 ounces milk
1/2 teaspoon pumpkin pie spice
2 tablespoons caramel syrup
whipped cream
Directions:
Note: do not confuse caramel syrup with caramel ice cream topping; they are not the same thing.
Combine pumpkin puree, eggnog, instant espresso, milk and pumpkin pie spice in a saucepan and whisk until smooth; bring up to heat over low heat, stirring gently, do not boil.
Pour into coffee cups and add 1 tbsp caramel syrup to each cup (or to taste) and stir until blended; top with a dallop of whipped cream and serve.
Servings: 2
Time preparation: 5 min.
Time total: 10 min.