Homemade Pumpkin Coffee Recipe with Vanilla Sweet Cream
Strong coffee meets a stovetop pumpkin spice base and a cloud of vanilla sweet cream. This homemade pumpkin coffee recipe tastes like October in a mug and costs about 85 cents a serving.
Equipment
- Small saucepan
- Whisk
- Mason Jar with Tight-Fitting Lid
- Two Large Mugs
- Coffee Maker or French Press
Ingredients
For the Coffee
- 2 cups strong brewed coffee (or 2 shots espresso)
For the Pumpkin Base
- 2/3 cup whole milk
- 1/4 cup plain pumpkin puree (not pumpkin pie filling)
- 2 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
For the Sweet Cream Topping
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar
Instructions
- First, brew your coffee. Start with 2 cups of hot strong coffee or 2 shots of espresso so everything stays piping hot when the base is ready.
- In a small saucepan, whisk together the milk, pumpkin puree, brown sugar, and pumpkin pie spice. Turn the heat to medium and watch the cinnamon and nutmeg swirl into ribbons of color as the kitchen starts smelling like October.
- Heat gently for 4 to 5 minutes, whisking constantly, until the mixture is steaming and slightly thickened. Do not let it reach a rolling boil. If it bubbles aggressively, lower the heat so the milk stays smooth.
- Remove the pan from the heat and stir in the vanilla extract. Taste it now and adjust the sweetness or spice before assembly.
- Make the sweet cream by adding the heavy cream and powdered sugar to a jar with a tight lid. Shake for 45 to 60 seconds until the cream doubles in volume and holds its shape on a spoon.
- Divide the hot coffee between two large mugs, filling each about three-quarters full.
- Pour the pumpkin base over the coffee, using a spoon to hold back any foam. Stir gently so the coffee and pumpkin base swirl together without becoming completely uniform.
- Spoon the sweet cream over the back of a spoon onto each mug so it floats. Dust with a pinch of cinnamon or pumpkin pie spice and serve immediately while steaming.
Notes
The pumpkin base keeps in the fridge for up to 5 days in an airtight jar and freezes for up to 3 months. Thaw overnight before reheating gently on the stove or in 30-second microwave bursts.
For dairy-free, use oat milk in the base and coconut cream for the sweet topping. For vegan, swap the brown sugar for maple syrup or coconut sugar. Never use pumpkin pie filling in place of pure pumpkin puree.
Warm your mugs with hot water first so the coffee stays hot twice as long.