Cranberry Pumpkin Coffee

August 24, 2016

You can't really go wrong with cranberries, pumpkin, or coffee. When you mix them all together you get a recipe that landed at #3 in our Changing Flavors contest!

Submitted by: Maria



  • 1 cup cranberries, fresh/frozen
  • 1/4 cup canned pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup water
  • 1/4 cup sugar
  • 1 cup heavy whipping cream
  • 1/4 cup coconut sugar
  • 2 cups freshly brewed coffee
  • 2 tablespoons sweetened condensed milk.


  • Additional ground cinnamon
  • 2 cinnamon sticks


To make cranberry-pumpkin syrup:

Add cranberries, pumpkin puree, 1 teaspoon ground cinnamon, nutmeg, water and sugar to a medium saucepan. Bring to a boil. Once it comes to a boil reduce heat to low and simmer for 6-8 minutes until slightly thick . Take off heat and strain syrup (press cranberries with a rubber spatula to get most of the pulp out).Set aside.

To make coconut whipped cream:

Add cream and coconut sugar into a medium bowl. Beat with a hand mixer until soft peaks form.

To make cranberry-pumpkin coffee:

Divide coffee into 2 mugs. Stir 1 tablespoon sweetened condensed milk and 3 tablespoons cranberry-pumpkin syrup into each mug.

Top with coconut whipped cream, ground cinnamon, cinnamon stick and drizzle with additional cranberry-pumpkin syrup. Serve immediately.

Makes 2 Drinks