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Creamy Pumpkin Coffee

It was 18º when I crawled out of bed this morning. A perfect morning for something hot to get my blood flowing.

This recipe makes the best pumpkin coffee.

Madison and McKenzie had this pumpkin latte from my anti-coffee days.


Creamy Pumpkin Coffee


    • 3/4 cup low-fat milk(I used whole milk)
    • 2 teaspoons brown sugar or 2 teaspoons granulated sugar
    • 2 tablespoons pumpkin puree(I used pumpkin from the garden)
    • 1/4 teaspoon vanilla extract
    • 2 dashes nutmeg
    • 1 dash cinnamon
    • 1 pinch ground ginger
    • 1/2 cup hot coffee or 1/2 cup espresso(I used decaf coffee)


  1. Combine the milk, sugar, pumpkin puree, vanilla, nutmeg, cinnamon and ginger in a blender on high speed, creating a frothy consistency. Pour into a saucepan and heat until just hot but not boiling.
  2. Pour hot coffee into mug and top with hot spiced milk.



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