This pumpkin coffee is a treat on a chilly fall or winter day. Made with freshly brewed organic coffee, pumpkin puree, maple syrup and spices, this pumpkin coffee is nourishing to both the body and soul. I enjoy it when working hard on something and sipping on a cup of deliciousness like this. I have to admit I will probably only have like one cup a year, haha, but when I do, I truly enjoy it. I’m usually more of a (well, matcha girl) but I do love coffee and I usually just get regular organic black coffee with a little bit of almond/coconut milk in it, but sometimes, its good to change things up ya know.
How to Make Pumpkin Coffee
There are 2 ways to make it. Or you make it in the pan on the stove top and you warm up your milk and whisk in the coffee, pumpkin puree, sweetener and spices, or you just gently blend everything in a blender until smooth. Up to you.
Honestly I just used canned pumpkin puree, for such a small amount, but obviously if you have some fresh squash puree at home, definitely use it. It tastes better, but the canned one will do just fine for the coffee.
Why Organic Coffee
Coffee is one of the crops with the highest amount of pesticides and fertilizers so choosing organic is definitely a great choice, especially if drinking regularly. Organic coffee is also higher in antioxidants and taste better.
Obviously you can use real whipped cream if you like but I like to use coconut whipped cream. I make my own by using the fat of a refrigerated can of full fat coconut milk (I have a great recipe in my cookbook), or by using a can of organic heavy coconut cream, or you can buy it already made. The company SoDelicious makes a great one.
Alright guys, let’s jump to the recipe.
This vegan pumpkin coffee is perfect for fall and winter. It's warming and nourishing, and made with pumpkin puree, maple syrup, cinnamon and nutmeg. Best use with freshly brewed organic coffee.
- ½ cup strong brewed coffee
- ½ cup unsweetened coconut, almond or oat milk
- 3 tablespoons pumpkin puree
- 1-2 tablespoon pure maple syrup
- ¼ teaspoon cinnamon
- Pinch nutmeg
- Coconut whipped cream (optional)
- Cinnamon (for garnish optional)
Combine coffee with oat milk, pumpkin puree, maple syrup, cinnamon and nutmeg in a blender and gently blend until smooth. Alternatively, whisk everything in a pot and pour into a mug.
Garnish with coconut whipped cream and extra cinnamon, if you like.