Homemade Pumpkin Spice Latte

Place the puree, brown sugar, pie spice, and black pepper in a small saucepan. Stir continuously over medium heat for about 2-3 minutes, until the puree begins to bubble and sizzle and smells spicy. Mix in the vanilla extract, then spoon the mixture into a small bowl.

Pour the milk and heavy whipping cream into the same saucepan and set over medium heat, whisking occasionally. When it begins to steam, add the puree concentrate and whisk continuously until well blended and smooth.

Pour the milk into a blender and blend for at least 60 seconds on high speed.

Use immediately, or pour into a glass jar, seal tightly, and refrigerate for up to 5 days. Re-blend the milk or shake well before using.

Pour 1/2 cup of coffee and 2/3 cup of the milk mixture into a glass or mug to make one latte. Gently stir to combine. Serve warm or poured over ice.

Pour 1 cup of heavy whipping cream into a small mixing bowl and beat until stiff peaks form.

Pipe or spoon the whipped cream on top of the latte, then sprinkle a little pie spice over it. Serve immediately.