By Fresca Murphy, from Death al Dente, Book One of the Food Lovers' Village Mysteries, by Leslie Budewitz
But I liked it. And so, since we don’t have such shops around here, I had to make my own blend. No pumpkin—just the spice. Here’s my recipe:
Fresca’s Pumpkin Spice Coffee Blend
2 tablespoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons ground ginger
1-1/2 teaspoons ground allspice or cloves, or a blend
dash of ground cardamom
1 teaspoon dried orange or lemon peel
Mix ingredients in a small bowl and store in a jar or tin with a tight lid.
For a pot of drip coffee, add ½ to 1 full teaspoon of the spice blend to the ground coffee. For a single cup of espresso, drip coffee, or French press coffee, use 1/4 teaspoon to start, until you know how much tastes just right to you.
Turbinado sugar is a good sweetener with this blend; add it to your cup or the blend. Feel free to experiment with the amounts and other spices, such as a vanilla bean. Trust your own taste buds, and have fun!
How do you take your coffee?
Thanks to all who helped make Death al Dente, published this past August, a national bestseller! The Food Lovers' Village Mysteries are set in a small, lakeside resort community in Northwest Montana, on the road to Glacier Park, near the village where author Leslie Budewitz lives. Leslie is also a lawyer and won the 2011 Agatha Award for Best Nonfiction for Books, Crooks & Counselors: How to Write Accurately About Criminal Law & Courtroom Procedure (Quill Driver Books, 2011). Visit her at www.LawandFiction.com and www.LawandFiction.com/blog, and now, at www.LeslieBudewitz.com.