Pumpkin Spice Coffee Recipe

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I know in a previous post, I said that I prefer Vietnamese iced coffees over pumpkin spice lattes. After a busy weekend, I had absent mindedly forgotten to pre-cold brew some coffee. I found myself sleepily scratching my head pondering what kind of me-time caffeine kick I could make myself instead. I don’t generally like to give into hype, but for some reason…I wanted a pumpkin spice latte.

The clouds have continued to hang low over my home town for the past few days, and I was craving a warm drink. I had no interest in getting dressed just to drink coffee. I wanted to drink coffee, while wearing my robe and slippers. I wanted coffee that only tasted like I had paid $7 for it, with real pumpkin.

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Hello!

Today has been downright relaxing. Right now, I am sitting in the sunniest corner of my bedroom, propped up with dozens of pillows, and drinking coffee. Some people think of coffee as some quickly imbibed energy drink-but to me, it’s kind of my “me time ritual.”

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I am drinking cold brewed Vietnamese iced coffee. For some people, it’s all about pumpkin spice lattés at the very first sign of fall…but my long time love affair has been with the less-acidic, caramely, malty, creamy, almost buttery notes of a good cold brew Vietnamese iced coffee. I realize that the big-name coffee chains have recently hopped onto the cold brew bandwagon, but I still prefer to make my own at home.

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