Yield: 2 drinks
Prep time: 5 minutes • cook time: 5 minutes
2 cups milk (dairy or nondairy)
2–3 tbls. pumpkin puree (start with two; add a third if needed)
1–3 tbls. sugar (to taste)
1 tbls. vanilla extract
½ tsp. pumpkin pie spice
½ cup strong hot coffee
whipped cream (optional)
Add milk, pumpkin puree, and sugar to a saucepan over medium heat. Heat until hot, but do not boil.
Remove the saucepan from the heat and whisk in the vanilla, pumpkin pie spice, and coffee.
Divide the mixture between two mugs. Top with whipped cream and a sprinkle of pumpkin pie spice.
When I was little, I dreamed of becoming a fashion designer in Paris and living above my boutique. This dream has since changed to writing books in a farmhouse and owning a coffee shop that serves the best spiced coffee to those who share the ways Jesus has touched their lives. There is something so familiar about coffee shops—as if time is paused outside the doors and all the worries in the world are put on hold. Maybe that’s why I like them so much. Maybe it’s the smell of coffee that reminds me of my childhood. Or maybe it’s the clicking of keys or the scraping of a pencil on paper—words being tied together creating sentences to inspire, teach, comfort.
Autumn is the best time of year to be in a coffee shop: The door hangs open and the crisp autumn breeze floats in as people walk in to warm up. Conversations that linger in the air are filled with stories of where Christ’s love has shown through. On the faces around the room, you can see where he has fi lled hearts with laughter. Coffee rings stain tables as strangers become forever friends over warm mugs filled with pumpkin pie spice and espresso. —Erika Glover