Let’s get right to it…I really like to smush you in with this fall season. Maybe it’s my crazy warm weather brain, but I’m going to need these things from you:
Sunshine that’s actually warm. (And fairly consistent.) A lot of days left to wear my Toms barefoot. (While I figure out what kind of shoes to wear in winter anyway.) Mornings that involve iced coffee and pumpkin. (I can still be seasonal.)
In exchange, I’ll wear a scarf. I’m totally into scarves…with t-shirts.
Can we make this happen? In Ohio? Pretty please?
I may or may not have paired this iced coffee with a frantic cheap airline tickets to Phoenix search. I admit to nothing.
Can we just talk coffee? It’s Friday…and it feels like the right thing.
I’ve fallen into a sort of afternoon coffee habit. I kind of want to blame work days with lots of meetings…but I also don’t want it to stop. It’s the absolute bootleg way of doing things, but I brew a little extra coffee in the morning, and then refrigerate it. Boom boom pow. Iced coffee.
This particular cup blends iced coffee with milk, creamy almond butter and pumpkin puree. It’s like this peanut butter version…but made for fall.
If you add a little cinnamon to your coffee grounds before brewing, it makes this iced coffee even better.
It’s an easy afternoon addiction. (Then again, so is sunshine.)
Almond Butter and Pumpkin Iced Coffee
1 1/2 cups cold, black coffee
1/2 cup milk
1 tablespoon creamy almond butter
1 tablespoon pumpkin puree
sugar to taste (I used a little more than 1 teaspoon)
Combine all ingredients in a blender and blend on low until smooth. Serve immediately…in a mason jar with a straw, if that’s your kind of thing.