A Delicious Cup of Coffee

Once, I remember hearing about a research study which concluded that when consumed in exceedingly large amounts, nutmeg can have the same physical effects as marijuana. While I've never experienced a nutmeg high, I can certainly attest to the addictive properties of cinnamon.

Perhaps, it's a gateway spice.

I love cinnamon. In fact, if I were faced with the gut-wrenching would-you-rather of giving up cinnamon or giving up chocolate, I might just have to start experimenting with carob.

As you might have noticed from some of my recipes, my love of cinnamon isn't restricted to sweets. I like it in chilli, in spice rubs, in candles, even in toothpaste. Perhaps my love of cinnamon is so strong because it runs in the family. Like me, my dad is borderline obsessed.

But, there's another distinct family trait that everyone on my dad's side of the family seems to share--and it's not our love of trivia, our extreme conversationalism, or our inability to have merely a passing interest in things. It's our love of coffee. We're always either brewing a pot, drinking a pot, or just finishing up a pot. In our own way, we're a bunch of pot heads.

Earlier this week, as I was measuring out my Starbucks Italian Roast, I had a spark of inspiration. Perhaps it was the post-Thanksgiving pie jones at work. Amid the morning haze, I thought, "PUMPKIN PIE!" and shuffled over to the spice cabinet. I pulled out my little jar of pumpkin pie spice and my big container of cinnamon and created my new caffeinated obsession (so long, Four Loko!)

Here's how you make it:

Combine 6 scoops (approx 12 tbsp) ground coffee with 1 tsp cinnamon and 2 tsp pumpkin pie spice in a coffee filter. I use a gold cone.

Brew with 6-7 cups of water, as measured on your coffee pot.

Serve with half and half or however you like it.