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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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a nice hot drink for autumn noons 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:
1. Begin brewing coffee.
2. 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.
3. 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.
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