What is “morning coffee” you ask? For me, morning coffee is comforting and warm. It isn’t ever quite a latte, but it can definitely de doctored up. I am a proud member of the morning impaired. Not only do I hate mornings, I don’t do well when getting up early. This is also not a chicken or egg problem- mornings hated me before I hated them. Coffee is my ultimate morning weapon of choice. Although, there are some rules for morning coffee.
Rule number one is that morning coffee must be hot. I adore iced coffee and I can drink it in summer or winter, but not too early. I can drink it in the morning, just not first thing. That first coffee has to be piping hot. Morning coffee rule 2 is that it can’t be a latte. This isn’t a hard and fast rule, but it seems to be my usual. I noticed this when I was a barista. All the sugary coffee drinks rocked when I was on the late shift, but I liked it plain when I worked mornings. Every once in awhile I break this rule when I go out, but not often. And if I’m not at work that morning, I am usually not “out.” Morning coffee rule number three is that it has to be out of a mug with a handle- no to go cups. If I have to drink my morning coffee out of a to go cup, just steer clear that day. Morning coffee must be savored for the day to be successful.
Basically, my morning routine has to be cozy. I drink my morning coffee and I meditate before I eat, exercise, or get ready for work and this cozy little routine makes all the difference for me. Since it is my favorite time of year for warm coziness, I thought I would share this simple recipe with you for a nice way to wake up cozy and get in the fall spirit.
Oh yeah I forgot to mention, morning coffee must also not be too complicated. We’ll save the blending and fancy toppings for our next coffee- or two- of the day! I only topped it here for a fancy photo op.
I must say that of all the pumpkin spice coffees I’ve tried, I think Grounds and Hounds is my favorite. I have tried some good ones, but this is their first year doing a pumpkin spice and they really have it perfected. I love drinking this coffee without anything added to it, but I also love the subtle hint that chai adds to coffee- especially pumpkin spice!
I took the pumpkin up another level by using pumpkin spice coffee creamer, which I get one bottle of every fall. However, I have to say that no coffee creamer beats HyVee’s store brand, Wide Awake Coffee Co. When I finish the bottle in my fridge, I will be making this again with my old standby coffee creamer that can’t be beat.
To get the chai powder mixed in, I recommend a frother. I am really fortunate that I have had my ninja coffee maker for a few years now and I have been so spoiled by the frother that is attached to, and powered by, the coffee maker itself. Honestly, it is a gift for my other morning impaired peeps out there. You just fill your mug with your powdered ingredients, set the coffee to automatically brew at your wake-up time, and the frother mixes everything up so easily with the touch of a button. All you have to do is sip and be cozy.
Do you have morning coffee rules or am I the only one? Let me know what your coffee rules are and see if you can fit this wonderful pumpkin chai into your coffee line-up.
Pumpkin Chai Coffee
- 12 oz. (or the XL mug setting on Ninja) fresh brewed pumpkin spice coffee
- 1 T. Lipton brand chocolate chai drink mix
- 2 T. pumpkin spice coffee creamer
- sweetener to taste
Add the chai mix along with the creamer and sweetener to your coffee and mix or froth until the powder is dissolved. This makes a really good “dirty chai” that is super cozy and simple for your first cup of the day.