Prep the pear: Peel, core, and dice the pear. Smaller pieces cook faster and blend smoother.

Simmer the fruit: In a small saucepan, add the pear and 1/2 cup water or pear juice. Add a pinch of cinnamon and ginger. Simmer over medium heat for 5–7 minutes until the pear is soft and fragrant.

Blend for smoothness: Transfer the cooked pear and liquid to a blender and blend until silky. If you prefer texture, mash with a fork instead.

Warm the milk: Return the puree to the saucepan. Add milk, vanilla, honey or maple, remaining cinnamon and ginger, and a tiny pinch of salt. Heat gently over low to medium-low, stirring often. Do not boil—you want steam and small bubbles at the edges only.

Steep the spices (optional): If using whole spices like star anise or a cinnamon stick, add them now and let the steamer sit off the heat for 2–3 minutes to infuse.

Adjust sweetness: Taste and add more honey or maple if needed. If it’s too thick, whisk in a splash more milk.

Serve: Pour into warm mugs. Top with a sprinkle of nutmeg, a dollop of whipped cream, or a thin pear slice if you like.

Make it frothy: For a café-style feel, use a handheld frother or whisk vigorously before pouring.