Pumpkin Spice Coffee and Creme Brulee
Whew! I have been one busy girl!
There is just so much of me to go around.
Taking care of a sick child, the household, Pint Sized Baker stuff, recipes for here, family plans, working out, COOKING all of my meals. It has been a crazy September. It’s going to be a crazy October as well, so I may as well get used to it. Or maybe I need to re-prioritize a few things.
I’ve been very good with cooking all of my meals, since I’ve been doing my best to eat Paleo / All Natural Foods. Sometimes I just wish I could throw on a pot of boiling water and enjoy a huge bowl of pasta and butter. Dinner was much simpler a few weeks ago.
Life was also easier when I could sleep in most days during the summer. Now, it’s back to school in the mornings followed by working out.
It was a special treat the day I made this coffee. Honestly, I’m not a fan of the Starbuck’s Pumpkin Latte (sorry). Maybe it’s the syrup that they use… I don’t know. I just know that it wasn’t for me. But I was so happy to try this recipe and I really liked the pumpkin flavor in it. It may have had to do with the fact that I hadn’t had any sweets like this for a few weeks…
This Pumpkin Spiced Coffee would be great for an after dinner coffee. When we have guests over, I feel so grown up to offer coffee to them. It may seem a bit old fashion, but I get a kick out of it.
To make it a bit easier on yourself, simply prepare the pumpkin milk in advance and leave it in the fridge. Then heat it up while you make your coffee. Depending on the size of your coffee cups or mugs, you’ll have maybe 4 – 6 servings.
Prep time:
Total time:
Serves: 4 - 6 cups, depends on size of coffee cups
- 1 cup whole milk
- 2 tablespoons canned pumpkin puree (not pupkin pie mix)
- 2 teaspoons light brown sugar
- ⅛ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon allspice
- ⅛ teaspoon ginger
- 2 teaspoons vanilla extract
- 4 cups hot brewed, strong coffee
- Sugar - as needed to sweeten to your liking
- ½ cup heavy whipping cream
- In a two cup glass measuring cup or microwave-safe bowl, stir the milk, pumpkin, brown sugar, spices and vanilla.
- Microwave for 1 minute, then stir and microwave again for another minute. Be careful that the milk doesn't boil over in the microwave.
- Pour ¼ of the pumpkin milk into a coffee cup. Pour in the hot coffee. Sweeten with sugar as your taste buds desire and stir.
- Whip the heavy cream to top off the coffee. Add a sprinkle of nutmeg or cinnamon as a garnish.
Now there is something I can do!!! Thanks Karyn!!!!
I hope you try it!
love love love this karyn! it looks SO decadent
Thanks, Heather. It’s great in the morning, afternoon, or at night!
I hope your child feels better!
I love coffee and this looks amazing for this time of year. Pumpkin pie in a coffee cup…yes, please.
She’s all better. Just a 48 hours of downtime needed, but that sure did put a kink in my schedule. Thanks.
Oh, this looks awesome! I love anything pumpkin, can’t wait to try
Stopping by from the Lovely Ladies Linky, Dawn from https://www.ithinkwecouldbefriends.com
Thanks so much for stopping by!
Delish
Oh, wow!
That looks absolutely delicious & I’m not even a huge coffee drinker (but I can NEVER say no to pumpkin spice!) I followed you here from Marvelous Mondays! I’d also like to invite you to come link up with us at Tasty Tuesdays, where EVERY post gets pinned! This week’s party is here: https://anyonitanibbles.blogspot.co.uk/2013/10/tasty-tuesdays-31-call-for-halloween.html
Love love love your blog & recipes. Including this yummy pumpkin
coffee! Keep up the great work. …I’ll be looking forward to it.
Thanks so much. This makes it all worthwhile.