Creamy Pumpkin Coffee
Confession time: I’m not a fan of the pumpkin spice craziness. Don’t get me wrong, I kind of enjoy it, but — yes, there is a but— there are so many species going on that I completely lose the pumpkin flavor. Not so cool.
I’ve tasted a trizillion time Starbucks’ ridiculously famous pumpkin spice coffee and have to say that I’m not impressed. Besides, it’s a little bit overpriced for a coffee — Starbucks lovers don’t hate me, please. You’d understand me if you came from the region with the best coffee on the planet.
So, one day I decided to make my own version without the overwhelming spice factor. In this recipe I only use cinnamon, but of course be free to use pumpkin spice powder to make your own copycat Starbucks pumpkin spice latte — it is waaay better than the watery Starbucks version.
This is not exactly the healthiest beverage but the days of working out for the summer body are behind me and now I just want to proudly embrace my cozy clothes. Besides, I usually just make one of these scrumptious and yummy coffees once a week at most.
Also, you can make a healthier version using low-fat heavy cream and take away the whipping cream topping.
After you try this recipe once, you will never go back!
- 1 tbsp canned pumpkin
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 2 cups sweetened black coffee
- 1 cup heavy cream
- Whipping cream
In a glass add the heavy cream, the pumpkin, the cinnamon and the vanilla extract. Mix well (note 1)
In a mug add the hot coffee (previously sweetened) and then pour the creamy pumpkin mix.
Cover with whipping cream and enjoy!
- Some canned pumpkins have too many “strings” of pumpkin (the solid texture). If you want a smoother consistency you can strain the creamy mix before adding it to the coffee.