I am a big fan of coffee and all recipes that include pumpkin. This recipe is refined sugar-free, and full of pumpkin spice goodness.
Serves one large mug, or two small cups.
-1/2 cup almond coconut milk-3 tablespoons canned pumpkin-1 tablespoon organic, salted butter-2 tablespoons 100% pure maple syrup-1 teaspoon pumpkin pie spice-1 cup strong brewed coffee-1 dash nutmeg-3 tablespoons frothy almond, coconut milk (optional)
Combine and heat (in a small saucepan) milk, pumpkin, butter, maple syrup and pumpkin pie spice. Pour into a blender and blend 10 seconds. (Caution: hot liquids make my blender lid want to pop off. I always hold my lid down while blending.)
Pour blended mixture into your mug (or cups). Add the coffee. Top with the frothy coconut almond milk. Sprinkle a bit of nutmeg to the top.