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.