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Best Use For Pumkin

The air is turning colder.  I hate cold… and I live in Nebraska 🙂  The one redeeming quality of the cold (besides Christmas and Thanksgiving) is the excuse for more fancy coffee drinks.

A friend sent me this link a few weeks ago… and I have fully tested it 🙂  Here is the original link. (lots more fancy pictures with her post)

Here’s what you need:

  • 1 cup milk (soy, almond, rice, .. I tried coconut because it was all we had once and it wasn’t good)
  • 1/4 cup or more canned pumpkin*
  • 2 tsp pumpkin spice or to taste
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • sweetener – sugar etc.  I used honey.  At least 2 tbsp 🙂
  • optional gara masala or ginger (super good, I would recommend)

*get the real thing, cut it in half, clean out the seeds and bake cut side down in a casserole dish with some water on the bottom.  After baking it is much easier to peel and work with.  I didn’t do it this year, but have in the past.  Freeze the extra… for more coffee drinks next month.

This batch turned out a bit spicy, so if yours doesn’t look this spiced it is probably fine too.

Ok, blend all these up in the blender.  Pour half of it into a cup (the cup should be about half full).  Warm the mixture for about 1 to 1 1/2 minutes in the microwave.  Pour coffee over the mixture until cup is full.  You can sprinkle cinnamon or add a cinnamon stick to really make it feel fancy 🙂

The recipe serves 2 people (or you twice)

 Here is Brenda trying it out.  It is good to have brave friends 🙂 

2 Comments

  1. Kari Kari

    Looks amazing! All it needs is a big dallop of whipped cashew cream!!

    • yes, that sounds great!

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