If you’ve read my e-book Finding Peace in the Chaos or follow me on Instagram, you already know I’m all about Stress Busters — those small, intentional moments that bring calm and comfort into a busy day.
Today is National Pumpkin Day, so I’m leaning into that theme with two simple fall favorites: my take on a Salted Maple + Brown Butter Pumpkin Coffee recipe I found recently, and enjoying Culver’s Pumpkin Pecan Custard for dessert.
The fall-themed coffee recipe is simple, made with real ingredients, and looks like something that could easily replace a seasonal café drink.
It calls for espresso (or instant coffee), Trader Joe’s Maple Butter, a pinch of sea salt, milk of choice, and a homemade ghee-based creamer made with real heavy cream, vanilla bean paste, and pumpkin spice. Easy, quick, and definitely fall-approved.
☕️ Salted Maple + Brown Butter Pumpkin Coffee
Ingredients (1 serving):
- 1½ tbsp Trader Joe’s Organic Maple Butter
- Pinch of sea salt
- 2 shots espresso (or 1 packet instant coffee)
- ¼ cup milk of choice
- 2–3 tbsp heavy cream
- 1 tsp ghee
- ⅛ tsp vanilla bean paste
- ¼ tsp pumpkin pie spice
- Small pinch of cinnamon for topping
- Ice
Instructions:
- In a small bowl, whisk or froth the heavy cream, ghee, pumpkin pie spice, and vanilla bean paste until slightly thickened.
- In your glass or cup, combine maple butter and a pinch of sea salt.
- Brew espresso (or dissolve instant coffee) directly over the mixture and stir until smooth.
- Add ice, pour in your milk, and top with the ghee creamer.
- Sprinkle lightly with cinnamon and enjoy.
Here’s a link to the original recipe video:
These are the moments that help me reset before diving back into caregiving and business mode — proof that calm doesn’t have to come from big changes or planned events, just small choices made with intention.