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Sugar-Free Pumpkin Cream Coffee

by Lauren

I was a DIEHARD Starbucks fan and when they released their pumpkin cream cold-brew…I was smitten! Now, I am a hot-coffee fan so the only thing that bugged me was that it was cold…BUT living in Texas, it’s nothing that would deter me from ordering. I LOVED it so much but I haven’t had Starbucks since last November when I found out about a bunch of health issues that my body was fighting. So that meant saying goodbye to my Pink Drink and Pumpkin Cream Cold-Brew. It was a sad day. BUT, my body feels SO much better and I will never go back! So that means that I have to adapt recipes and find stuff that will work for me. Thus, my latest fall coffee recipe was born! This is a hot coffee, with a subtle hint of pumpkin and you can kick it up a notch and make it a bulletproof version!

Without further ado…here is my Pumpkin Cream Coffee!

Ingredients:

Coffee Base

Make your coffee how you like! I prefer using my AeroPress with 1 scoop Four Sigmatic Mushroom Coffee with Lion’s Mane. I fill up my large coffee cup with water and microwave it for 3 minutes. While it is heating up, I add 1 scoop of coffee to my AeroPress and when the water is ready, I pour the water over the coffee grounds. I let sit about 2 minutes, then press it over my coffee cup.

Pumpkin Cream

  • 1/2 cup organic coconut cream or coconut milk (can)
  • 1 tsp organic pumpkin puree
  • 1/8 heaping tsp pumpkin spice
  • OPTIONAL: organic whole-leaf stevia

Using a handheld frother or small blender, froth/mix all ingredients for 1-2 minutes to build air and make the cream super frothy. If you like it sweet, add a drop or two of organic liquid whole-leaf stevia to taste before frothing.

Keto Coffee Additions

  • 1/2 TB organic grass-fed butter
  • 1/2 TB organic coconut oil or MCT oil

If adding the Keto coffee additions, use your frother or blender and mix these ingredients in with your coffee base before pouring over the cream.

Directions:

Once you have all ingredients ready, pour the pumpkin cream over your coffee and enjoy! I like to stir mine all together, but it’s pretty to look at when the cream is separated from the coffee. You could also make this a cold-brew but halving the water used to make your coffee and replacing it with ice. Let it cool a bit. Fill a cup with ice, pour over cooled coffee and top with pumpkin cream.

Did you make this recipe?

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