Make ahead Pumpkin Spice Latte - Tasty Recollections

1 stand mixer
1 freezer safe container (be careful not to overfill your container or it might crack)

In a saucepan, add the pumpkin puree, vanilla extract, cinnamon, pumpkin spice and the granulated sugar. Heat over medium heat, stirring until it reduces to half the amount (approximately 1/2 cup). You can measure this to be sure.
1/2 cup pumpkin puree, 1/2 cup sugar, 2 teaspoons pumpkin spice, 1/2 teaspoon cinnamon, 2 teaspoons vanilla extract
To avoid any sediments, strain your mixture using a fine mesh strainer, assisting with a spoon if necessary.
Add the hot pumpkin base, instant coffee, remaining sugar, and boiling water to your stand mixer's bowl.
1/2 cup pumpkin base, 1/2 cup sugar, 1/4 cup boiling water, 1/2 cup instant coffee
In a stand mixer, whip the mixture until it becomes fluffy and at least doubles in volume. It should resemble beaten egg whites. This takes 5-10 minutes. If anything gets stuck to the sides, pause, scrape with a spatula, and continue mixing
Pour your pumpkin spice latte mixture into a freezer-safe container, taking care not to overfill. Remember that frozen liquids expand, which may cause your container to crack (as it has happened to me before)
You can now enjoy your pumpkin spice latte. First warm up the milk of your choice (it needs to be really hot) . Then add about a tablespoon of the mixture and whisk it around to dissolve
Freeze any remaining mixture in a freezer-safe container. You'll observe that it won't freeze completely but will firm up while remaining scoopable. That's exactly how it's intended to be. Enjoy!

Please note that nutrition facts are only an estimate. I am not a nutritionist.