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This recipe has become a staple in my kitchen these last few fall seasons. It is super easy and super comforting on a chilly fall morning. This is a pumpkin coffee recipe; I personally don’t think it’s worth it to buy a pumpkin spice latte anymore—this does the trick. This recipe is simple, delicious, and definitely college-budget appropriate.

Here it is; enjoy!

1 cup coffee

1 cup milk (I use almond milk because I’ve found it has the best results)

2-3 tablespoons pumpkin puree

2 tablespoons maple syrup

¼ teaspoon vanilla extract

½ teaspoon pumpkin pie spice (if you don’t have pumpkin pie spice, you can make it with equal parts cinnamon and nutmeg)

Whipped cream, optional

 

Combine all ingredients in a medium sauce pot and heat through, making sure not to boil, stirring occasionally.

Serve hot or over ice.

Top with whipped cream.

 

Elementary Education Major at Monmouth University 18 she/her
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