In a small saucepan, combine milk, cream (if using), pumpkin puree, and maple syrup. Heat gently until steaming—do not boil. We’re aiming for cozy, not soup-already-on-fire vibes.
Whisk in vanilla, cinnamon, nutmeg, and salt. If you’re adding ginger or allspice, toss it in here. Keep whisking until the mixture is smooth and fragrant.
Remove from heat and let it cool for a few minutes. The goal is a balanced flavor, not a hot, spicy disaster.
Transfer to a glass jar or bottle with a tight lid. Chill in the fridge for at least 1 hour, or overnight for even more flavor punch.
Give it a good shake before each use. Add to your coffee to taste, starting with 1–2 tablespoons per cup. Adjust sweetness or spice as you go.
