In a saucepan, whisk together milk, honey and vanilla.
Add pumpkin purée, cardamom, ginger, nutmeg and cloves; whisk well to combine.
Place over medium heat and, while whisking, heat until bubbles appear around the edge of pan. Remove from heat and whisk again.
Divide hot coffee into 2 mugs and pour hot milk mixture into cups.
Top each with whipped cream and fresh-ground nutmeg to serve.
Tip: To enjoy the full flavour, don’t let it sit too long as the pumpkin will settle to the bottom. If life gets in the way, be sure to stir it up and reheat it before enjoying!