It just takes a couple of minutes to whip up a batch - this recipe makes about two mugs. I open a can of pumpkin puree and then store the remainder in the fridge so I can easily enjoy anytime. Also, think of this recipe as a base, you can easily adapt for your specific dietary needs or likes.  Here's what you'll need:
2 cups cream (or half and half, or low fat milk)
2 cups freshly brewed coffee (we recommend Irene's Beans French Roast)
2 tablespoons pumpkin puree
1 teaspoon vanilla extract
1 tablespoon sweetner, or to taste (we try not to use any, but it is yummy for a splurge!)
1 tablespoon Milford Spice Company MiMom's Pumpkin Pie Spice blend (and a little extra for dusting)
A dollop of whipped cream
Combine cream or milk, pumpkin, vanilla and sweetner in medium saucepan over medium heat.  Whisk well and heat thoroughly (do not boil).  Whisk in pumpkin pie spice.  Remove from heat, combine half mixture with half coffee in mug.  Add a dollop of whipped cream and a dusting of pumpkin pie spice.  Enjoy!
(You can also experiment with this to make a FAB martini!  Bump up the milk mixture, allow to cool, and instead of the coffee,  shake with ice and some vanilla vodka. Serve in a martini glass with some whipped cream and a shake of spice!) 

Add Comment