I love pumpkin flavored coffee. I DO NOT, however, love Starbuck’s pumpkin flavored latte goo. Sorry to all those who are infatuated with the stuff, but frankly, I think it tastes like chemical flavored mango. Not what I’m looking for in a delicious seasonal beverage. Anyone else with me?

So, in an effort to a.) not consume nastiness and b.) save money, I’ve been making my own little concoction, perfect for adding a touch of autumn to my cup of joe. This recipe is just a theory, really. Spice it up however you please and add as much or as little sweetener as you prefer. It’s also perfect if you own an espresso machine or a milk frother. Lately I’ve been brewing up some espresso, and foaming up this delightful cream for my very own pumpkin latte. I must say, this beats Starbucks hand over foot. Especially considering that foot tastes like throat closingly sweet chemical nast.*

*Sorry if you’re a big fan, I really am. Maybe my local Starbucks just accidentally adds mango syrup instead of pumpkin? I don’t know, but I can’t stand the stuff. Keep on chugging it down if it’s your thing, who am I to judge.

Pumpkin Spice Coffee Cream
*makes enough for about 4 cups of coffee

Ingredients
1 cup of milk (I used 1%)
1/3 cup prepared cooked pumpkin
2 tbsp. brown sugar
4 packets stevia (sweeten to your taste)
1/2 tsp. cinnamon
1/4 tsp. allspice
pinch cloves
pinch nutmeg

1.) Combine the everything in a blender and blend until totally smooth (you don’t want any stray pumpkin fibers). Strain if you’d like.
2.) Pour over hot or cold coffee, or use a milk foamer to make a latte. Sprinkle with cinnamon if desired.