We’re currently living in a world of pumpkin spiced lattes and other fall-related flavors and spices.  Most people know (or don’t know) that a lot of these pumpkin spice lattes don’t even have actual pumpkin in them…shocker.  This coffee recipe is different because there’s pumpkin in the coffee!  I’ve never been a fan of pumpkin pie but for some reason, I’m not opposed to having a pumpkin spiced latte when fall arrives.  Go figure.  Thank goodness for the blog, Style Within Reach.  Lovely pictures, great ideas and most importantly, Caitlin (the blogger) recently featured a recipe for a pumpkin spice coffee that I had to try and replicate. I love coffee and I especially love when I can find alternate ways to enjoying a morning (or afternoon) cup of Joe.

Pumpkin Spiced Coffee – adapted from Style Within Reach
1 cup of canned pumpkin puree (I used Libby’s)
1/2 cup of milk 
1/2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 tbsp. brown sugar

blend all ingredients; refrigerate until ready to use.
brew coffee.
while brewing, add an individual serving of pumpkin milk to a coffee mug and heat.
top with freshly brewed coffee.

Caitlin over on Style Within Reach used a blend of coconut milk and almond milk.  I chose not to do it simply because I had whole milk on hand.  I would imagine using a blend of coconut and almond milks would result in a very rich and delicious flavor for your coffee.

Keep your pumpkin milk in the fridge for a few days in an empty (small) milk bottle.  I enjoyed my coffee my a slice of cardamom pound cake.