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1
In a small mixing bowl, combine brown sugar, cinnamon, nutmeg, ginger, cloves, and allspice.
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2
Add spice mixture, sweetened condensed milk, and pumpkin puree to a blender and puree until well-blended. Pour blended mixture into a saucepan over medium-high heat and cook until heated through. Once heated through, add vanilla extract and then make the steamed milk.
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3
To make the steamed milk, there are 2 methods: using a stick blender or using a large glass jar with a tight lid (like a mason jar).
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4
Pour milk and half-and-half into a microwave-safe jar or cup. I use the mixing cup that came with my stick blender.
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5
Using either the stick blender or your hands, shake or mix the milk mixture vigorously for 30-45 seconds. Stop when the mixture appears to have doubled in volume due to air bubbles.
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6
Remove the cover, if applicable, and place the mixture into the microwave. Heat on high for 30-45 seconds, or until the mixture starts to bubble up almost to the top of the jar. Take care not to let the milk mixture overflow the jar or to bubble too much and then fall flat.
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7
Repeat these two steps (shaking and then heating) a second time until milk is nice and frothy.
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8
Using a fine mesh sieve/strainer, pour the heated pumpkin mixture into separate mugs, followed by the hot, prepared coffee (or espresso). Holding back the milk foam with a spoon, carefully pour the steamed milk mixture into the mug. Do not stir. Gently spoon the foam over the top. Sprinkle with some ground nutmeg if you wish.
