Wednesday, September 10, 2014

Pumpkin Spice Coffee

This is a recent recipe that I posed on Disowned, but I really want to share it here too! I can't stress how much this little trick has saved me on these early autumn mornings when I just can't get out of bed. Hope you like it!

Necessity is the mother of invention. I always took the season of "pumpkin spiced everything" for granted, until now. Apparently, it's a strictly American obsession, and I was on the verge of suffering withdrawal. Something had to be done, and quick.

I searched Pinterest diligently, but all Pumpkin Spice Latte recipes I found required one of two things: pumpkin puree (which I can't find in stores here), and pumpkin pie spice (again, doesn't really exist on this side of the Atlantic). In an act of sheer desperation, I concocted this little spiced coffee to hold me over until Amazon can fulfill my imported pumpkin-obsessed needs.

Pumpkin Spice Coffee

Coffee (Instant or Brewed, 8 oz)
Milk (or non-dairy milk or creamer)
Ground Nutmeg
Ground Cinnamon
Ground Ginger
Raw Sugar (optional)

Add a dash of nutmeg (literally, one little dash), two dashes of cinnamon (sorry for the super precise measurements), and a dash of ground ginger to bottom of coffee cup. Add 1 tsp raw sugar (optional), and milk (again, optional) and stir. Add coffee, instant or brewed, and enjoy! It's that simple, and it definitely evokes those feelings of fall in a pinch. If you have McCormick pumpkin pie spice sitting around in your pantry, and you never use it except that once-a-year pie, then take a shortcut and toss that in instead of the individual spices! It's quick, easy, and does a lot less caloric damage than a commercial latte.


1 comment:

  1. This looks delicious!! The photos are very rich and beautiful, so autumnal;)