This warm beverage is perfect for crisp autumn mornings. I purposefully drink this seasonal coffee slowly, so that I may smell and taste the intense spices.
I added actual pumpkin to the pictured cup of coffee, however, I do prefer this recipe without the strong pumpkin flavor. Feel free to experiment with all or just some of the ingredients in order to satisfy your own personal preferences.
-1/2 cup hot brewed coffee
-1-2 TBS raw honey (or to taste)
-1/4 cup coconut milk (or almond milk)
-1/2 tsp cinnamon
-1/8 tsp nutmeg
*Optional – 2 tbs pumpkin puree (homemade or canned – if using canned, I recommend Farmer’s Market Organic Pumpkin
Heat coconut milk, pumpkin puree* and honey over medium heat until hot, but do not bowl. Pour into coffee cup, then stir in the cinnamon and nutmeg. Garnish with extra cinnamon or a cinnamon stick.