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spice, not pumpkin. Putting the spices in with the ground coffee filters them out of the latte. Cinnamon, nutmeg, cloves and ginger can be replaced with the same amount of pumpkin spice. Serves 2. 3 tablespoons ground coffee 1 tablespoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon ground ginger 2 tablespoons sweetened condensed milk 2/3 cup 1% milk ground cinnamon or cinnamon sugar to garnish (optional) Mix ground coffee with spices and brew coffee with 2 cups of water. This will make double-strength coffee. Do not make a full pot since the spices allow less of the water to filter through and the basket will overflow. When coffee has finished, divide coffee between two micro-safe mugs (approximately 2/3 cups each) and stir 1 tablespoon sweetened condensed milk into each. Microwave both mugs together on High for 90 seconds. Put milk in a mason jar or other micro-safe, lidded container. Put on lid and shake until very foamy, about 30 seconds. Remove lid and microwave on High for 60 seconds, watching to make sure it doesn’t overflow. Pour milk slowly into coffee so that milk goes in first, then scoop milk foam on top. Dust lightly with cinnamon or cinnamon sugar.