Pumpkin pie in a cup

I adore pumpkin pie spice, that fragrant blend of ginger, cinnamon, nutmeg and cloves or allspice. One whiff evokes the brightly colored hues of autumn, my favorite season, and the aromas of Thanksgiving, my favorite holiday.

I use it in pumpkin pie, of course, but also in cookies, bars, apple dishes—and coffee. I’m not generally a fan of flavored coffees, but Starbucks’ Pumpkin Spice Latte is very nice indeed. It also contains a goodly dose of sugar (something I have to eat and drink in moderation) and costs $4 a cup.

So I make my own version at home. It’s easy to do. Just add a teaspoon of pumpkin pie spice per cup of coffee directly to the grounds before brewing. (I’m assuming you have a drip coffeemaker.) Brew as usual, and sweeten to taste with sugar or Splenda.

It’s not Starbucks, but it tastes good and smells great while it’s brewing. Pumpkin pie spice-spiked coffee is a wonderful way to wake up to a crisp fall morning.

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