Pumpkin Spiced Coffee

I have seen many versions of this recipe across the internet, and of course, you can find it at your local coffee shop for $4 or more! This is my version. It is not as sweet as some other versions so you might have to adjust that for your taste. This makes enough for 4-6 coffees, depending on how big your cup is (and how much you add). Just refrigerate the leftovers and heat it slightly in the microwave before adding to your coffee the next day.

Ingredients:

• 1 C. pureed pumpkin
• 1 C. milk or half-and-half
• 2 Tbsp. brown sugar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. each of ground ginger, ground nutmeg, ground allspice, and/or ground cloves
• 1 tsp. vanilla extract
• freshly brewed coffee

Directions:

In a small saucepan, combine all ingredients except the coffee. Heat on low, stirring occasionally, until the ingredients are combined and heated throughout.

Add 2-3 Tbsp of the mixture to the bottom of your coffee cup, pour in the hot coffee and stir to combine. Drink immediately (otherwise the solids will sink to the bottom). If you have to reheat your coffee in the microwave because you are being constantly interrupted (ding ding ding), make sure you stir it thoroughly again before you drink it!