This pumpkin spice coffee is not your average latte or cappuccino. Check out the post and you’ll see what added benefits are in this warm, fall drink!
Yes, I know, I’m a little late into the pumpkin game. But come on, I don’t know why I don’t make this drink all year round. In the summer, poured over ice. I always associate the spices and pumpkin and anything orange with the fall. It’s true, there are seasons for things, but sometimes I just think I need to stock up on all things pumpkin and save it for a sunny day in July when you just really need some pumpkin pancakes and a spiced latte.
You could really use any method of brewing your coffee. I love using my Chemex pour over but a simple ceramic or just your coffee pot works as well. We have an espresso machine and so sometimes I’ll make 2 shots and add a little hot water. This drink can also be more of a cortado style or latte depending on the strength you like your drinks.
All this pumpkin really inspired me to make some pumpkin banana bread too, which was delicious! I’ll always add less sweetener to normal things…like if I’m making a drink like this I’ll tend to just put a tad of maple syrup because I think the spices add a natural sweetness.
I love that everything can be thrown into a blender and get the perfect, frothy consistency. Don’t forget to add that coconut oil because this makes it creamy! If you are a non-dairy person, then why not try making your own cashew milk? I think that is the best and easiest nut milk to make. I’ll use milk in my coffee but if I have cashews on hand I’m always thinking of making this milk cause it’s so incredible!
And now all you need to do is pour the coffee into a fancy mug, sprinkle cinnamon on top and sip away in your favorite cozy corner with a big blanket 🙂
Pumpkin Spice Coffee
- 1 cup strong brewed coffee
- 1 tbsp pumpkin (I got mine from Trader Joes)
- 1 tbsp coconut oil
- 1/2 cup milk of choice (more or less for preference)
- 1/2-1 tsp pumpkin spice or a blend of cinnamon, cardamom & nutmeg
- 1 tsp honey or maple syrup
- 1 scoop collagen (I use Great Lakes) optional
Brew your strong coffee in desired method. I used the Chemex but another pour over method works too. If you would like to use your coffee pot that's fine as well, I just might add less milk to the mixture so the coffee taste is still strong.
I like to heat up the milk on the stove top (make sure it doesn't come to a boil) so that the drink stays hot.
Add the all the ingredients to a blender on high speed for 1 minute. Pour into your favorite mug and enjoy!