Pumpkin Spice CoffeeNo Comments Yet!
Happy Halloween food lovers! Is your halloween costume ready? We’re staying in and passing out candy, but Ridley has his Halloween costume ready to greet happy kids at the door. He’s not quite on board with it yet, but hopefully by tonight he will be. Keep an eye on my instagram to see what it is!
Am I the only one who was unable to find a pumpkin? And does that mean that kids won’t know to stop by my house? I don’t know when I’ll learn to get my pumpkin early on in October, because it seems I’ve missed my opportunity again this year. It’s probably for the best – we were going to decorate the outside instead of carving it, and I’m sure that would have ended up on a Pinterest fail blog somewhere.
Halloween screams treats, literally, so why not allow yourself a treat as well? Whether you have a fun party planned or you’re keeping things low key, whipping up a pumpkin spiced coffee is a win. I’ve looked up several versions in the last two years, and this one from Recipe Girl has been my favorite. Last year I tried a recipe that called for pumpkin puree, and it ended up being chunky and kind of blech. My brother’s girlfriend Alice was being super kind and drank most of hers while I was lamenting over my failed experiment, so hopefully soon I’ll be able to make her this one that’s actually good. I switched up a few things but stuck pretty closely to Lori’s directions, because she nailed it!
I used freshly ground Lineage coffee beans, and since this isn’t an actual espresso going into the drink then it needs to be brewed a little bit differently. I wrote a blog post about the proper ratios of water to coffee grounds so for this and other homemade specialty drinks that are subbing brewed coffee for espresso, you want to brew it with less of a water to coffee grounds ratio. 10 to 1 is probably best. I think I used about 30 grams of coffee and added 300 grams of hot water to the Chemex (my preferred method of brewing coffee for more than one person.)
What’s your favorite Fall drink? Is it a homemade pumpkin spice anything like me? I think I’m solely responsible for most of the pumpkin market here in Orlando.
Time to make this drink: about 10 minutes (including coffee brew time and whipping cream time)
Recipe level: Easy (anyone can do this!)
PS: this photo is from Pasan’s instagram. I think he accurately captured the yumminess oozing out of the coffee, don’t you?
Pumpkin Spice Coffee
Adapted from Recipe Girl
Makes 1 large or 2 small pumpkin spice coffees
1/2 cup almond milk
1 tbsp pumpkin puree
1 teaspoon packed light brown sugar
1/4 teaspoon pumpkin pie spice (see recipe below)
1 teaspoon vanilla extract
1 to 2 cups freshly brewed coffee (about 30 grams of coffee beans brewed with 300 grams of hot water)
2 tablespoons heavy cream (split into two for two cups, or 2 tbsp per cup- whichever you prefer)
1 (2 if you’re making two cups) teaspoon pure cane sugar
4 tbsp heavy cream (per cup of coffee)
1) Whisk together the almond milk, pumpkin puree, light brown sugar, pumpkin pie spice, and vanilla in a glass bowl or measuring cup. Microwave the mixture for 1 to 2 minutes, and remove when it’s a hot and frothy pumpkin milk.
2) Split the pumpkin milk evenly into two mugs if you’re making two drinks, or pour it into one tall mug if it’s just for one. Add the coffee and cream. For two cups, split the cream evenly between the two or add 2 tbsp of cream to each, depending on what you like and how much cream you have on hand. Add 1 teaspoon of sugar to each mug and stir. Taste test and add more if you prefer it to be sweeter.
3) Using a hand mixer, whip the heavy cream until it becomes whipped cream. Spoon it onto the pumpkin spice coffee and sprinkle cinnamon on top. If you don’t have a hand mixer (or stand mixer) you can use a whisk, but it will take longer so you may want to do this first and refrigerate it until the drink is ready.
DIY Pumpkin Pie Spice
2 tbsp cinnamon
2 tbsp ginger
2 tbsp allspice
2 tbsp nutmeg
Blend all ingredients together and store in a small mason jar or tupperware container.
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