While I love trying out various coffee shop’s version of pumpkin spice coffee, my stomach doesn’t tolerate the cow’s milk well, and alternative milks (like hemp, coconut, or almond “milk”) don’t provide the same creaminess that I long for. That is why this homemade (and money saving version!) includes easy-to-digest goat milk cream from our cream flakes!
This recipe is easy to make and can be adjusted to suit your individual tastes (some may like more maple syrup or even want to try sugar as a sweetener, some may want more spice). This is less sweet than a typical coffee shop version, but less sugar is a good thing for our health. Try it and adjust it as you see fit. For those that want it sweeter, 1 Tbs total of maple syrup or sugar might be appropriate.
Pumpkin Spice Coffee
- 10 oz hot freshly brewed coffee (can be brewed however you prefer: french press, pour over, percolator)
- 2 tsp maple syrup
- 1/4 tsp + 1/8 tsp pumpkin pie spice
- 2 Tbs Goat Milk Cream flakes
- 2 tsp canned pumpkin
- pinch salt (optional)
Blend all together in a blender or you could use a small immersion blender that fits in your coffee mug and that should blend up well.
Notes: The pinch of salt may seem unconventional, but a little salt is often said to enhance the sweetness and flavor in desserts, and is supposed to decrease the taste buds view of bitterness, so I thought I would try it. A real, unrefined salt like Himalayan salt or Celtic sea salt is also a natural source of a plethora of minerals and can serve as some extra electrolytes. Now I haven’t tried it yet, but I bet some Capra Mineral Whey or Clean Electrolytes would be great blended into this too. Experiment and see which version you like best!