Pumpkspicecubes
Most of the work up front. This recipe has 1 hour 15 minutes of active cooking time and an overnight freeze. When you brew coffee later, a little more work but not too much. You can also add a couple of these to a pot of tea when you brew it.
Ingredients
- 1 can pumpkin (15 ounces, just pumpkin NOT pumpkin pie filling)
- 1 and ½ cup milk, half & half, coconut milk, unsweetened coconut cream, or cream
- ½ c. white sugar
- ½ c. brown sugar
- 1 and ½ tsp molasses
- Pinch of salt
- ¾ tsp pumpkin spice, or a blend of ground cinnamon, cloves, allspice, ginger, and nutmeg. If you don’t have access to all of these spices use what you can
- 2 tbsp salted butter, or if you’re making a vegan version, neutral tasting oil, vegan margarine or coconut oil
- ¼ tsp vanilla extract (optional but recommended)
- 1 cinnamon stick (optional but recommended)
Directions
- Stir all ingredients in a small saucepan with a lid with a wooden spoon or nonstick spatula, over lowest heat possible. Cover it with a lid. Put the spatula or spoon on a small plate next to the stove to keep it ready for stirring later.
- Wait 8 minutes. Stir. Take it off the heat for 2 minutes.
- Put it back on the heat. Stir. Cover it with a lid and wait 8 minutes. Turn off the heat.
- Let it sit there for 7 minutes. Take off the lid. Take out the cinnamon stick if you were using it.
- Get 2 ice cube trays ready and let it sit there for 20 minutes cooling
- Pour into the ice cube trays and freeze it for at least 4 hours, preferably overnight. If you want to use some right away reserve that portion in a jar
- Take the pumpkcubes out of the ice cube trays and put them in resealable containers. Freeze them.
- Pay attention, because this is where it gets weird. Do all the steps you’d normally take to make coffee in a percolator, but per 2 cups of coffee you intend to make add 2 pumpkcubes to the coffee pot along with ¼ cup of milk right before you make the machine brew.
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