Mix the hot espresso with the sugar and salt until completely smooth and there’s no grittiness.
Then, combine the pumpkin, cinnamon, nutmeg, cloves, ginger and milk.
To serve cold: fill a serving glass half full with ice. Pour in the pumpkin milk, then add the espresso on top. Stir before serving.
To serve hot: use ¾ cup milk, and heat (either on the stove or in the microwave) before combining with the pumpkin and spices. Pour the espresso into a mug, then top with the milk.
Recipe Notes
You can froth the milk if you’d like!
This can be made up to a week in advance; keep in the fridge and stir/shake before serving.