Pumpkin Spice Lavender Campfire Coffee with Maple Whipped Cream
Tailgate mornings, cider mill trips and chilly sidelines all call for a thermos of something warm. Brew a big pot of Pumpkin Spice Lavender coffee, pack a jar of maple whipped cream and let everyone stir in a cinnamon honey stick.
Tailgate mornings, cider mill trips and chilly sidelines all call for a thermos of something warm. Brew a big pot of Pumpkin Spice Lavender coffee, pack a jar of maple whipped cream and let everyone stir in a cinnamon honey stick.
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Why this pairing works
Maple and pumpkin spice taste like October together. Whipping the maple into cream means every sip starts sweet and creamy and finishes with warm spice and a soft lavender note.
Serves 6 to 8 Prep 10 min Cook 10 min
Ingredients
- 3/4 cup Lavender Ground Coffee (Pumpkin Spice), for about 8 cups brewed
- 8 cups water
- 1 cup heavy cream, cold
- 2 Tbsp Lavender Maple Syrup
- 8 Lavender Honey Sticks (Cinnamon), for stirring
- Irish cream liqueur, optional, adults 21+
Directions
- Fill a large thermos with hot water to warm it while the coffee brews.
- Brew the coffee, using about 1 1/2 Tbsp grounds per 6 oz water.
- Dump the warming water and pour the fresh coffee into the thermos. Close it tight.
- Whip the cream and maple syrup to soft peaks. Spoon into a lidded jar and pack it in a cooler.
- Pour the coffee into mugs, top with a spoonful of maple cream and stir in a honey stick. Grown-ups can add a splash of Irish cream (adults 21+).
Serve it with: Lavender Scone (Apple)
Make it your own
- Swap in Hazelnut Lavender Coffee for a nutty version.
- Pack a few Apple Lavender Scones for dunking.
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