I'm super excited to share my recipe for a homemade pumpkin spice coffee with you today! I've said it before (and I'm likely to say it again) -- fall is my favorite time of year. I'll take as much pumpkin and apple as I can get with one exception, I 've never been a huge fan of the PSL (Pumpkin Spice Latte). Too sweet and too artificially flavored for me. The past week I've been doing some searching on the web and playing around with my own version of a pumpkin spiced coffee drink. This can be as healthy or as glutenous as you'd like. I tried to sweeten it using honey + agave first, but will admit it was 10x better with 1 tbs of brown sugar (makes 2 or 3 drinks) instead.
To make this drink you blend together a few ingredients to make pumpkin milk (you guys, I could drink this plain, it's soooo good), warm it up and top with your favorite coffee or espresso. The milk saves for a few days in the fridge, and I'm going to find some other uses for it too! I used a blend of almond milk and coconut milk -- but you could probably attempt this with regular cow milk as well. This drink is the perfect way to kick off your Saturday morning -- especially if you have donut holes and fresh magazines on hand :)
Continue reading for the recipe!
Pumpkin Spiced Coffee
1 cup of canned (or fresh) pumpkin puree
1/4 cup unsweetened vanilla flavored almond milk
1/4 cup light coconut milk
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1 tsp vanilla extract
1 tbs brown sugar
Brew coffee. Blend all ingredients above together. Pour an individual serving of milk and heat. Top with your coffee, stir and enjoy.
*Milk keeps in the refrigerator several days, just stir and re-heat to use.