Pumpkin Coffee. Need I say more?Posted: October 16, 2012
Yesterday, I talked about a homemade and healthy version of the quintessential fall caffeinated beverage: the Pumpkin Spice Latte.
I used this recipe from Eating Bird Food. I made a few small tweaks, but the main parts are the same. I love that she shared this and that it doesn’t contain any artificial colors or …other ingredients. Mad props!
This is not nearly as sweet as your Starbucks go-to. But it’s tasty. Try it!
Here is what I did.
Pumpkin Spiced Coffee Goodness
adapted from the above link
What you’ll need:
Brewed Coffee of your choice (French Roast, anyone?)
About 1/2 cup milk. I used unsweetened vanilla almond milk as the post suggested, but I’ll use half and half or whole milk next time for a creamier taste/texture…because I’m naughty like that.
Cinnamon-a couple of good pinches or grates on the microplane.
Nutmeg--go the fresh route. You’ll thank me later! Again, just a few good grates-the fresh stuff is strong!
Allspice--just a pinch or two.
A good splash of vanilla
Creamed Honey or Maple Syrup-a small spoonful. This would also be amazing with maple cream or brown sugar.
What to do:
Combine pumpkin and milk in a small saucepan, heat over medium-low heat. Using a spoon, break up the pumpkin and stir.
Once mixture gets to a simmer, add in your other ingredients to taste, I just did a pinch or a few good grates of each. Stir.
Pour coffee into a mug.
Using an immersion blender, blend mixture until milk is frothy and foamy. You can also use a regular blender-anything that will fluff up your milk.
Pour mixture over coffee.
Top with ground cinnamon and whipped cream if you’re feeling fancy.
Drink with your hubby or friends over a good book.