Pumpkin Chai Masala Cream Coffee

Author: Layla Osberg

As we transition to fall, thoughts turn to something rich and warming: how about a mug of Murchie’s Best coffee topped with luscious pumpkin spice cream? It’s made by whipping cream, pumpkin purée, Murchie’s Ginger Chai Masala and vanilla together until silky smooth and still somewhat pourable, and ladling it atop a freshly brewed coffee. 

The Ginger Chai Masala tastes like all the best of festive fall flavours from granny’s kitchen and really stands up to the richness of the cream. Together, with our Murchie’s Best coffee, it’s reminiscent of tiramisu.

The resulting beverage is beautifully layered and just screams for a crisp Murchie’s shortbread or biscotti for dunking. We recommend having a mouthful of the pumpkin spice cream first, and then giving it a gentle stir for a perfectly sweetened and creamy cup of coffee.

Pumpkin Chai Masala Cream Coffee Recipe

Fall for this dessert-like coffee

Ingredients

• ⅓ cup Pumpkin Purée 
• 1 teaspoon of Murchie’s Ginger Chai Masala
• 1 cup of heavy cream
• ¼ cup of icing sugar 
• ¼ teaspoon of vanilla extract 

Instructions 

1. Add the pumpkin purée and Ginger Chai Masala to a small pot. Cook over low heat, stirring frequently for 10 minutes.
2. Transfer the spiced purée to a shallow dish and place in the fridge for about an hour or freezer for about 15 minutes to cool.
3. Add the heavy cream, chilled spiced purée, icing sugar and vanilla to a vessel like a pitcher or a bowl with a spout.
4. Whisk on low. You want soft cream, not stiff peaks, so that it’s thickened but still pourable.
5. Prepare coffee.
6. Pour the hot coffee into a mug and then pour the cream over the back of a spoon over top of the coffee(to achieve separate layers). The layers look especially delectable when served in a clear mug.

Optional

• This recipe can be made without the pumpkin for a simple and delicious spiced cream.