Pumpkin Milk (with a vanilla milk base)

Em Marz Recipe

By Em Marz Sweetperdition

My kids call the vanilla base "Hot Vanilla" and drink it as a sweet before bed treat or after a cold day outside like they would Hot Chocolate.
Great way to use up that last little bit of pumpkin left in the can after making a recipe. I often make a mugful in place of coffee in the evening when I don't really want caffeine.


Recipe Rating:
 1 Rating
Cooking Method:
Stove Top

Ingredients

1 mug full to 1 quart milk
1- 2 tsp
sugar or 1-2 packets sugar substitute per mug full, more or less to desired sweetness
1/4-1/2 tsp
pumpkin pie spice (for pumpkin milk) or up to 1/4 teaspoon each cinnamon and nutmeg (for vanilla milk) per mug full, more or less to taste
1/4 tsp
vanilla extract per mug full, up to 1 tsp for a qt of milk
3 Tbsp
pumpkin puree per mug full, up to 1 cup for a qt of milk

Directions Step-By-Step

1
Stir all ingredients together in a heavy bottomed saucepan. For vanilla milk omit pumpkin. Cook over medium heat until warmed through but DO NOT BOIL.
Taste to adjust sweetness or spice just before mixture reaches desired temperature.
2
Serve hot with a dusting of cinnamon. Yummy!

About this Recipe

Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy