Pumpkin Coffee. Need I say more?

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. 

A few spoonfuls of pumpkin puree–I usually try to do my own, but if you don’t have time for that, this stuff is organic and contains only pumpkin. Just my style.

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.

Happy Tuesday!

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