Categories: Hot Beverage
Ingredients
- 1 tablespoon pumpkin puree
- 1 cup 2% low-fat milk
- 1/2 tablespoon light brown sugar (packed and leveled)
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg, plus
- 1 pinch nutmeg, for dusting later
- 1/8 teaspoon ground cloves
- 1/2 teaspoon pure vanilla extract
- 2 cups brewed coffee (brewed using 2 tbs per 1 cup of water)
- 4 tablespoons coffeemate coffee creamer
- 6 teaspoons granulated sugar
- whipped cream
Directions
-
Begin brewing coffee.
- In a blender puree the milk, pumpkin, cinnamon, nutmeg, cloves, brown sugar and vanilla. 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.
- For each serving: Pour 1/2 cup of the pumpkin mixture into your coffee mug. Add 2 generous tablespoons of Coffeemate creamer. Heat in the microwave for 30 seconds, then add 1 cup of brewed coffee. Add 2 to 4 teaspoons of sugar (depending on how sweet you like your drink, I added 3 tsps.) Top off with a touch more “pumpkin milk” then cover with whipped cream and sprinkle with nutmeg. Serve immediately.