Rosemary Pumpkin Coffee
A unique twist on seasonal coffee favorites. The rosemary simple syrup really is simple to make and adds a delicious touch of something extra to your mornin cup. The addition of pumpkin and rounds out the herbal notes of the rosemary and the syrup provides just the right amount of sweetness.
Prep Time 5 minutes mins
Cook Time 5 minutes mins
- 1 cup water
- 1 cup sugar Or sugar-alternative, like granulated monk fruit
- 1/4 cup rosemary leaves
- 1 tbs pumpkin puree
- 3/4 cup strong black coffee
- 1/4 cup milk, heated And frothed if you have a frother
Make the Syrup
Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil and stir until sugar is dissolved.
Allow it to simmer another minute or two once sugar has dissolved, then remove from the heat and allow to cool.
For the coffee
Brew a pot of your favorite and pour a cup!
Heat (and froth, if possible) almond milk and add to coffee.
Mix pumpkin puree and in 1/4 tsp of the simple syrup, or more to taste. This will blend best with a stick frother.
If desired, top with whipped cream and a sprinkle of cinnamon.
