By Elizabeth Casalnova
Columnist
A classic favorite for the fall weather is a pumpkin spice latte, but stopping by your local Starbucks every day will easily drain your wallet. On the days I have an extra minute in the morning, I open up a can of pumpkin puree and start making my own version of pumpkin coffee.
This drink is warm and delicious, but if you’re someone who drinks iced coffee all year round, this can be served over ice and still taste amazing. The rest of the canned pumpkin can be saved in the fridge and used throughout the week.
Ingredients:
-1 cup coffee, freshly brewed
-1 tbsp canned pumpkin puree
-1 tsp pumpkin pie spice
-Drizzle of honey or agave, to taste
-Milk or cream of choice
Directions:
1.) In a mug, stir pumpkin and pumpkin pie spice until combined.
2.) Next, pour brewed coffee, and mix until dissolved.
3.) Add sweetener and milk of choice, and enjoy.
4.) For an extra treat, top it off with whipped cream and a little sprinkle of pumpkin pie spice.
5.) Enjoy!
