Inspired By Our Time In Hawaii!

It was not often that I yearned for cold weather or snow, when in Hawai’i but in order to create some of the creature comforts of the changing of seasons, the best way to feel the seasons was to recreate drinks or meals that reminded me of fall in Michigan. This Pumpkin Spice Latte recipe is a sure-fire way to bring every inch of Halloween and all of its magic to the forefront of your thoughts as well.

So, Grab your cashmere throw with your favorite book in hand, find your cushiest couch, light your cinnamon-scented fall candle and curl up with this delicious drink!

You’re Welcome.

Take That Starbucks!

 INGREDIENTS:

  • 2 cups milk (dairy or non-dairy)
  • 3 tablespoons pumpkin puree, or more to taste
  • 1-3 tablespoons light brown sugar (depending on how sweet you like it)
  • 1 tablespoon vanilla extract
  • 1 teaspoon pumpkin pie spice, plus more for serving
  • 1/2 cup strong 100% Kona Coffee
  • Whipped cream, for serving

DIRECTIONS:

  1. In a saucepan whisk together milk, pumpkin puree, and light brown sugar.
  2. Cook over medium heat, stirring frequently, until hot and steamy. DO NOT BOIL.
  3. Remove from heat, whisk in the pumpkin-pie spice and the vanilla.
  4. Whisk in the 100% Kona Coffee & continue to whisk until frothy.
  5. Divide between two coffee mugs.
  6. Garnish with whipped cream and a sprinkle of cinnamon.
  7. Enjoy your coffee with a loved one and take a moment to enjoy your life.

Notes:

  • Milk: This tastes best with 2% or whole milk, but you can substitute with skim milk. Non-dairy milk like soy, almond, or coconut milk will also work.
  • Sugar: This recipe calls for 1 to 3 tablespoons of sugar. How much you use is up to you. We tend to prefer less sugar in our drinks. You can also use a sugar substitute. Add this to taste.
  • Pumpkin Pie Spice Blend: Find pumpkin pie spice at the store or make it at home. You likely have everything you need to make it already. Mix the following spices in a spice jar: 1 1/2 tablespoons ground cinnamon + 2 teaspoons ground ginger + 1/2 teaspoon ground nutmeg + a pinch of ground cloves.