- 8 cups fresh, hot coffee
- 1 (15-ounce) can pumpkin puree
- 2 cups whole milk
- 1/2 cup sweetened condensed milk
- 1/3 cup brown sugar
- 2 tablespoons pure vanilla extract
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground dried ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon allspice
- Whipped cream
- Caramel sauce
- Cinnamon sticks
While coffee is brewing, place remaining ingredients except whipped cream, caramel sauce and cinnamon sticks in a blender and puree until smooth (about 30-45 seconds). Warm pumpkin mixture and fill mugs approximately 1/4 full with it. (You can adjust the pumpkin amount to taste.) Stir in hot coffee and garnish with whipped cream, caramel sauce and cinnamon sticks. Makes 8 servings.
