Make Your Own Pumpkin Cream Coffee

I absolutely love coffee.

Savoring a large cup or two in the quiet morning hours has become a necessary and important part of my daily routine. There are mornings I even wake up early to make sure I have this coffee time before we have places to be, including Sunday mornings before worship.

I’m also quite fond of pumpkin spice season at Starbucks. That first sip of pumpkin cream cold brew is the highlight of September 1 each year and I relish each cup throughout the fall. Living just outside Atlanta I don’t go out for just coffee though, unless I have plans. With the kiddos grown there isn’t as much running around going on. Besides paying $5 for coffee every time I go out the door definitely adds up.

But, I still want to enjoy pumpkin spice during this fall season.

So I’ve come up with my own “copycat” recipe to enjoy at home or on the go.

It’s super easy to make and fits in our budget much better. The best part of all is it is delicious on hot as well as iced coffee!

The ingredients for the cream topping are simple: You’ll need heavy whipping cream, pumpkin purée (homemade is best so that you are getting actual pumpkin & not a “squash mixture”), brown sugar and of course pumpkin spice.

This works best made in small batches; in other words, coffee for one.

For one cup of 8 ounce coffee, using a frother whisk a 1/4 cup cream, 1 heaping tablespoon of pumpkin purée, 1 teaspoon brown sugar, a one pinch pumpkin spice. This should be slightly thickened and easily pourable. This is how your coffee is sweetened and needs to drift to the bottom some.

Pour your hot coffee into a mug. Then top with the cream. Garnish with pumpkin pie spice and enjoy alone or with a friend if you must.

BTW, this is really delicious when made with vanilla coffee.

The iced coffee is similarly assembled; add ice and 8 ounces of coffee, then pour the pumpkin cream over the top. Give it a quick stir to help the cream drop.

Just a couple of quick notes:

First, don’t over spice the top. It should be very subtle & when drinking you DO NOT want to inhale or sip pure pumpkin pie spice! Second, there is a reason Starbucks doesn’t give you a straw for your ICED pumpkin cream coffee … if you sip through a straw you only get a mouthful of Cold. Black coffee. If you drink from the top, you will relish the rich pumpkin cream with each sip.

Learn from my mistakes people.

And enjoy your coffee.

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