Pumpkin Spice Coffee
I love all the seasonal coffees but there are things I do not love. The price is a big one, with this recipe I can make a cup for pennies and using ingredients that are already in my spice drawer. Ingredient control is another big plus to this recipe. I personally avoid cow milk, rediculous amounts of sugar, and if it turns out heavy on the nutmeg I can only blame myself. You'll have to play with the spice combination, but savings $5 a cup and having control of your calories can be worth a little extra effort.
Pumpkin Spice Coffee
I love all the seasonal coffees but there are things I do not love. The price is a big one, with this recipe I can make a cup for pennies and using ingredients that are already in my spice drawer. Ingredient control is another big plus to this recipe. I personally avoid cow milk, rediculous amounts of sugar, and if it turns out heavy on the nutmeg I can only blame myself. You'll have to play with the spice combination, but savings $5 a cup and having control of your calories can be worth a little extra effort.
Open in Cookpad AppSteps
- 1
Start by heating a couple oz. of your "milk" of choice and 1 tsp. brown sugar for 30 sec.
- 2
Add seasonings and stir, it's going to be clumpy but that's normal. Heat additional 20 seconds.
- 3
Add strong coffee to top off your cup and stir until most visible seasonings have dissolved.
- 4
If you're feeling a bit indulgent you can: substitute condensed milk for your milk of choice, use an emersion blender to froth the milk after heating (CAREFULLY no burns), top with whipped cream, and even drizzle caramel on top for a real coffee shop feel.
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