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Prep Time: 7 Minutes Cook Time: 0 Minutes |
Ready In: 7 Minutes Servings: 2 |
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Just tried this, and its a close runner for Starbucks version. I found it online, so it isn't my recipe. Wish it was! It doesn't say to stir the Coffeemate in before heating it in the microwave, so I'd do that if I were you. I am posting it exactly as it originally was, with no changes.I did use Splenda in it instead of sugar. prep time is a guess. You can also use a shot or two of espresso instead of coffee. Ingredients:
1 tablespoon pumpkin puree |
1 cup milk (whole if you dare!) |
1/2 tablespoon light brown sugar (packed and leveled) |
1/4 teaspoon cinnamon |
1/8 teaspoon nutmeg |
1/8 teaspoon ground cloves |
1/2 teaspoon pure vanilla extract |
2 cups strong coffee (brewed using 2 tbs per 1 cup of water) |
4 tablespoons coffee-mate (coffee creamer) |
4 -8 teaspoons granulated sugar |
whipped cream |
Directions:
1. In a blender puree the milk, pumpkin, cinnamon, nutmeg, cloves, brown sugar and vanilla.
2. Pour into a small saucepan and cook over low heat until the milk is warm and begins to froth slightly. (About 4-5 minutes.) Remove from heat.
3. For each serving:.
4. Pour 1/2 cup of the pumpkin mixture into your coffee mug.
5. Add 2 generous tablespoons of Coffeemate creamer.
6. Heat in the microwave for 30 seconds, then add 1 cup of brewed coffee.
7. Add 2 to 4 teaspoons of sugar (depending on how sweet you like your drink, I added 3 tsps.).
8. Top off with a touch more ‘pumpkin milk’ then cover with whipped cream and sprinkle with nutmeg.
9. Serve immediately.
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