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Drink recipe · from the recipe book

Velvety Vanilla Pumpkin Coffee

A thick, velvety coffee with skim milk whisked with pumpkin purée, warm nutmeg and ginger, and a mellow vanilla-maple sweetness.

Velvety Vanilla Pumpkin Coffee

Ingredients

  • ¾ cup (180 ml)180 gBrewed coffeefreshly brewed, strong and hot
  • 1¼ cups (300 ml)280 gSkim milk
  • ¼ cup70 gPumpkin puree, canned
  • 2¾ tsp18 gMaple syrup
  • 1¼ tsp5 gVanilla extract
  • ⅛ tsp0.3 gGround nutmeg
  • ⅛ tsp0.3 gGround ginger

Steps

  1. Brew the coffee strong and keep it hot while you make the pumpkin milk.
  2. In a small pot, whisk the pumpkin purée, nutmeg and ground ginger into a smooth paste, then slowly whisk in the skim milk until no lumps remain.
  3. Set the pot over medium-low heat and warm, whisking often, until steaming with small bubbles at the edge, about 4 minutes; do not boil.
  4. Take the pot off the heat and whisk in the maple syrup and vanilla.
  5. Pour the hot coffee into the pot and whisk hard for 30 seconds until frothy.
  6. Divide the pumpkin coffee evenly between two mugs, spooning the foam on top, and serve hot.

Contains: Milk.

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

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