Ingredients
- 2 cups unsweetened almond milk
- ¼ cup pure pumpkin purée canned
- ½ teaspoon pumpkin pie spice plus additional, for garnish
- 2 tablespoons pure maple syrup or to taste
- 2 ounces bourbon
- Whipped coconut cream for garnish, optional
Instructions
- Whisk the almond milk, pumpkin purée, and pumpkin pie spice together in a medium saucepan set over medium heat. Cook until the milk is warmed and the pumpkin is well combined.
- Stir in the maple syrup and bourbon, then divide between two glasses.
- Top with whipped coconut cream, if desired, and a pinch of pumpkin pie spice.