Fall Coffee Recipe

coffee and cookies

Do you drink coffee in the morning? I do. Pretty every morning, if I can help it. But I don’t drink it right when I wake up. I prefer to have breakfast and wake up slowly and then have my coffee, that way I’m awake enough to fully appreciate its goodness.

How do you take your coffee? Do you take it black? I don’t. If it’s really good coffee, I can take it black, but it’s typically not my preference. I do wonder though, why does black coffee seem so much more sophisticated than coffee with milk? Maybe that will be a sign that I’ve emerged from my cocoon and become an official adult- when I prefer black coffee.

Anyway, I usually take my coffee with soy milk, but sometimes I like to mix it up. And since the first day of fall was last week, and today is the first day of October- a new fall coffee recipe was in order.


The first step of this coffee recipe is to own your own espresso machine. I know… I know. They’re expensive and can be tricky to use. But you have another option! A nespresso machine– it is my most favorite thing in my kitchen. It’s also on sale! Definitely worth adding to your wish-list.

Now, this tasty fall beverage is different than my usual latte, but it’s so tasty. It’s filling and it’s energizing- what more do you need?

Fall Almond Pumpkin Beverage

  • 2 shots of espresso
  • 1/2 or 1 whole frozen banana (depending on how filling you want the drink to be)
  • 1 small scoop of almond butter
  • Almond milk
  • Ice
  • Liberal dash of cinnamon
  • Dash of pumpkin spice


ps. The first picture is from a little cafe in Italy. In the second picture- the image of the girl is from Tumblr, but the edits are my own.