This simple fall recipe for pumpkin spice coffee is made with pumpkin puree, maple syrup, sweetened condensed milk, vanilla and pumpkin pie spice. Keep this mixture in your refrigerator or make it in a slow cooker for all of your friends!
Today marks three years of marriage for Dan and I! We’ve been together for five years and I just can’t believe how quickly time is flying!
We moved twice, had a baby, completely renovated our home, and started a business. The past few years have been a wild ride but I definitely wouldn’t want to share it with anyone else!
I’m a church going, catholic school, believing kind-of-girl but I think there comes a time in everyone’s life when they can truly recognize God’s plan at work. He brought Dan into my life, no doubt about it! Every time I find myself obsessing over my own plans for our life I have to remind myself that His plan has and always will be the best one. I find our marriage to be proof of that. I feel beyond blessed to have Dan in my life!
Can’t wait to see what the next three years will bring!
This weather is definitely taking me back to the year we got married! It has been gorgeous! Fall is creeping in which can only mean one thing… time for pumpkin spice EVERYTHING! Last week, I made the pumpkin spice cupcakes and this coffee was perfect with them!
I did some research and tracked down several recipes before concocting my own version. Here is what I came up with!
Pumpkin Spice Coffee
- 1/4 c. Pure Pumpkin
- 1/2 can Sweetened Condensed Milk
- 2 tsp. Vanilla Extract
- 2 tsp. Maple Syrup
- Dash of Cinnamon
- 1/8-1/4 tsp (Adjust to your tastes) Pumpkin Pie Spice
Directions For One Serving:
- Mix all the ingredients together in a bowl until smooth.
- Add by the teaspoonful to your hot coffee and stir until blended. Enjoy!
- Refrigerate for up to a week.
Directions For Multiple Servings:
- Add 4-6 cups of strongly brewed coffee to a crock-pot and add the pumpkin mixture, stirring well.
- Cook on high for 1-2 hours and serve hot. Ladle into mugs and enjoy!
This version is great to keep in the fridge and use throughout the week in your morning coffee or you can mix it altogether at once in a crock pot for you and your friends!
Add a couple teaspoons to your morning cup and stir well. The nice thing is you can adjust it to your own taste! I stored mine in a mason jar but a squeeze bottle would be great too. Shake each morning before adding to your coffee and store it in the fridge for up to a week.
You will have some left over ingredients so I
urge command you to also try this recipe for pumpkin spice cupcakes with cream cheese frosting!
And I’ll leave you with this pretty fall scene: (Photo taken on my Instagram account the fall we were hitched.)
Thanks for reading! Hope your week is going well!