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Drink recipe · from the recipe book

Pumpkin Cinnamon Soy Coffee

A thick, velvety hot coffee with real pumpkin, warm cinnamon, ginger and a touch of maple, smooth and gently sweet.

Pumpkin Cinnamon Soy Coffee

Ingredients

  • 1 cup (240 ml)220 gBrewed coffeefreshly brewed, strong and hot
  • ¾ cup (180 ml)180 gSoy milk, original
  • ½ cup120 gPumpkin puree, canned
  • 1 tbsp22 gMaple syrup
  • ¾ tsp2 gGround cinnamon
  • ¼ tsp0.5 gGround ginger
  • ½ tsp2 gVanilla extract

Steps

  1. Brew the coffee first and keep it hot.
  2. In a small pot, whisk the pumpkin with the cinnamon and the ground ginger over medium-low heat for 1 minute until fragrant.
  3. Whisk in the soy milk and the maple syrup and heat until steaming and smooth, about 4 minutes; do not let it boil.
  4. Take the pot off the heat, stir in the vanilla, then whisk in the hot coffee briskly until frothy.
  5. Pour half of the pumpkin coffee into each mug and serve hot.

Contains: Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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