“Drink Your Vegetables” Coffee (a.k.a Pumpkin Coffee)
This recipe is the result of several accidents.
Accident #2: I wanted to make a cake for my brother’s birthday, but got a caffeinated shot of espresso instead of decaf
Accident #3: I completely forgot about 1/2 a can of pumpkin puree left over from pumpkin ice cream recipe development
And so instead of crying over the proverbial “spilled milk,” pumpkin coffee was born!
7 oz. of milk (I use raw milk, organic and/or grass-fed would work, too)
2 rounded T. of organic pumpkin puree (see resources-look for a BPA-free can))
3-4 t. coconut nectar (see resources)
3-4 oz. of a true Americano (equal parts espresso & water–or use 3-4 oz. of extra strong coffee)
In a small pot, whisk the milk, pumpkin, spices and nectar together.
Heat on medium low, mixing well to get the spices mixed into the liquid (instead of just floating on top).
Heat until hot (but NOT boiling).
Remove from heat, add hot coffee, stir well and serve.
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