- Organic pumpkin puree (3 tablespoons)
- ginger (small pinch)
- nutmeg (small pinch)
- cinnamon (1/8 teaspoon)
- milk (1/2 cup)
- pumpkin pie spice (1/8 teaspoon)
- organic raw sugar (3 tablespoons) or stevia (3-4 drops)
- coffee (brew 1/2- 3/4 of a pot)
First, brew a strong, bold coffee flavor of your choice . This recipe typically calls for espresso (about 2 shots) but most people do not own an espresso machine so it is perfectly fine to sub it with coffee. It’s important to pick a bold flavor of coffee so that it can counter act the creamy-pumpkin goodness we top it off with.
Next, you need to heat up your milk and pumpkin puree mixture, but only to a simmer (don’t let it get to a boil). You can always substitute cow’s milk for coconut, soy, cashew or almond milk if that is your preference. Add in 3 tablespoons of the pumpkin puree and mix it thoroughly. After this mixture comes to a simmer take it off the stove top and mix in your spices and sugar. You can always substitute organic raw sugar for stevia if you are looking for an even healthier option. If so add in about 3-4 drops of stevia. Mix quickly and thoroughly so that it is well incorporated and doesn’t clump together.
For those of you who love froth pick up your blender or frother (seriously who owns one of these?) and whip up your pumpkin mixture. Pour your coffee ( 3/4 of the way into your mug) and top it with your frothed or un-frothed dreamy pumpkin mixture.
You can always add whipped cream and sprinkle of cinnamon on top.
You get a delicious fall drink for a fraction of the cost, with NO caramel coloring level IV (which has been linked to cancer & is used in the Starbucks recipe ) & REAL pumpkin.
Don’t be afraid to modify this recipe. There are a lot of variations that suit different people’s diets and preferences. This one is my favorite. Let me know what you think!