Submitted by: Nancy Kamooneh
Prep Time: 7 Minutes
Cook Time: 7 Minutes
Servings: 3
A sweet afternoon treat, but beware... it's heavy, so one cup will do it!
24 oz. coffee
1 c. canned coconut milk
1/3 c. pumpkin puree, canned
2 tsp. pumpkin pie spice
1 tsp. cinnamon
1 tsp. vanilla extract
2 tbsp. maple syrup
Brew coffee, a bit stronger than if you were drinking it straight.
Make pumpkin milk by combining coconut milk, pumpkin puree, maple syrup, vanilla, and spices in a small bowl. Whisk all the ingredients in the bowl until they are well combined (or mix in a blender) - the spices will not completely dissolve in the mixture, this is to be expected. Warm the pumpkin milk over the stove on low-medium heat, until milk is warm through.
Pour ½ cup of brewed coffee into a mug and pour ½ cup pumpkin milk over top. (Feel free to play around with the ratio of coffee to pumpkin milk based on your taste.)
Notes: Use the rest of the pumpkin milk for refills (or drink it straight because it is delicious). If coconut milk is not your thing, try it with almond milk. For more spice, add a pinch of nutmeg or anything else you would enjoy.
Email
Print
