De Ma Cuisine

Coffee Archive



November 2015



Pumpkin Pie Latté

Written by , Posted in Breakfast, Brunch, Dairy-Free, Dessert, Drinks, Gluten Free, Kid-Friendly, Quick and Easy, Vegan, Vegetables, Vegetarian


At this time of year my social media feeds become saturated with yummy fall drinks, drunk by people wearing cozy fall sweaters and scarves. While my attire still consists of shorts, tank tops, and flip flops, I’m all in for fall flavors (and so ready to pull out my jeans and scarves).


Pumpkin is always a big fall trend. As it should be. It’s cute, festive, and good for you. So why not add it to a drink!?


I had two different ideas. One was to do something with apple cider, the other with milk. This recipe will work with both. For those who don’t love coffee, or for the kiddos, the cider will be perfect. You could make either one (or both!) in big batches and serve to a crowd. You could use coconut milk and make it vegan. There are so many options for one simple drink.


If you’re opting for the milk and coffee version, depending on how you make it, it can be either a latté or a café au lait. Be definition, the former is made with espresso, the latter with coffee. I used coffee, because that’s what I had on hand. I brewed it strong and it tasted great. I’ve been a decaf drinker for a few years now. But, don’t get all down on decaf now. I choose high quality whole beans, that have been decaffeinated with water rather than chemicals, and I think it tastes just as good as it did when I drank regular. I stopped drinking caffeine because I felt like it was contributing to anxiety. Because I’ve found such amazing coffee, I haven’t missed the caffeine at all.


This pumpkin drink actually contains real pumpkin. I roasted one the other day for some Pumpkin Pasta and had some leftover. It’s combined with the same seasonings I’d add to pumpkin pie, coffee, and milk (or cider). Everything gets heated up or brewed, then it’s strained and topped with some whipped cream and more cinnamon.


I enjoyed this so much that I drank it all and then made some more. It’s probably a good thing I don’t drink caffeine. 😉

Happy Sipping!

Pumpkin Pie Latté

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 1-2

Pumpkin Pie Latté


  • 1/2 C milk (any kind) or 2 C apple cider (and omit the coffee or espresso)
  • 2 T cooked pumpkin purée
  • good pinch cinnamon
  • good pinch nutmeg
  • good pinch all spice
  • good pinch ginger
  • tiny pinch salt
  • 3 t maple syrup (or to taste)
  • 1 1/2 C strong coffee, or 1-2 shots espresso/person
  • whipped cream (optional), for topping
  • cinnamon, for topping
  • caramel (optional), for topping


  1. Heat milk or cider through maple syrup over low heat, for about 5-7 minutes (or until it barely starts to simmer, or comes to about 165F), stirring occasionally with a wooden spoon. (Or, steam the milk, then stir in pumpkin through maple syrup. If pumpkin and syrup are cold, they will cool down the milk a bit.)
  2. Brew coffee/espresso, if using. Combine with milk mixture.
  3. Strain the hot pumpkin mixture through a sieve, pressing down to get all the liquid out. Taste for sweetness. Top with whipped cream, cinnamon, and a drizzle of caramel if desired.



May 2013



Iced Coffee

Written by , Posted in Breakfast, Brunch, Drinks

IcedCoffee5It’s a little warm today. 102 degrees F. Not cool. (Pun intended.)

I needed a little coffee break today before I even started with work. No reason why, just kinda felt like it.

You could also invite over your best girlfriend, or let the kids take a nap or play in the sprinkler while you sit in the shade and have a sip… Take a moment for yourself today.


Since summer is apparently here, Iced Coffee seems like a good plan. I make mine without ice, so it doesn’t get watered down. It just takes a tiny bit of planning ahead (or accidentally making extra coffee in the morning and letting it chill in the fridge until you’re ready for a treat in the afternoon).




All you’ll need are coffee beans, a place to brew them, and something sweet and maybe creamy to stir in. I think French vanilla ice cream would be a yummy idea but, I’m just as happy with milk and sugar. My Mom suggested maple syrup as a nice option. That’s the way I’m taking it today along with a splash of vanilla extract and some milk. I like the idea of adding some caramel sauce. And, hey, if you like bourbon, you could add a smidge of that too… The possibilities are pretty limitless.

Now, go. Enjoy. Treat yo’self.

Iced Coffee

Yield: 4

Iced Coffee


  • 9 T coffee beans, coarsely ground
  • 6 C hot water (not quite boiling)
  • milk or cream (optional, for serving)
  • sugar (or maple syrup, simple syrup, honey) (optional, for serving)
  • vanilla extract (optional, for serving)
  • caramel sauce (optional, for serving)
  • vanilla ice cream (optional, for serving)


  1. (Instructions are for French Press - you can also use a regular coffee maker and make it like you normally would.) One minute after water comes to a boil, pour over beans. Stir and let stand for 4-5 minutes.
  2. Gently depress plunger. Pour coffee into a pitcher. If using any sort of granulated sugar, stir in (this is optional - it will dissolve in the hot coffee better than when it's cold). Refrigerate until cold.
  3. Stir in your favorite things and enjoy!