Ingredients
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30 g coffee (fine to fine-medium grind)
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150 g water at 175°F / 80°C
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1½ Tbsp pumpkin puree
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1 Tbsp maple syrup
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1½ tsp vanilla extract
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¾ tsp ground cinnamon
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¼ tsp ground ginger
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⅛ tsp nutmeg
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Pinch of cloves
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10–12 oz whole milk (or milk of choice)
