Homemade Pumpkin Spice Coffee Creamer is a must for fall coffee drinking!
I love Pumpkin Spice Lattes from Starbucks like none other. I know, I know. They don’t contain pumpkin. I DON’T WANNA HEAR IT! They are delicious, and the lack of pumpkin isn’t my biggest gripe with them. But my biggest gripe with them is that they are so freaking expensive. Seriously, paying $5 for a grande isn’t something I do very often. So, I have a few of them every season, say that’s that, and go the DIY route to save some cash monies. I’ve made pumpkin spice lattes at home before with homemade syrup, but this method is MUCH easier for your pumpkin spice coffee fix. And bonus? It doesn’t have any weird ingredients–just your usual milk/cream or half and half, plus pumpkin, maple syrup, and spices. Easy easy!
Basically you just mix everything up on the stovetop and let it simmer away for a bit, then strain, chill, and enjoy! If you’re into pumpkin yogurt, you can stir the leftover pumpkin puree/spice mixture into some plain yogurt. Heavenly! I’ve made this in years past but this is my first go-round this year, and I just discovered the yogurt trick. It’s nice!
Normally, when I use flavored creamers I just like them with plain coffee. But we’ve recently discovered that this creamer with Apple Crisp Coffee from Paramount Coffee is incredible! [No affiliation, we just buy and love their coffee! It’s available online and sometimes TJ Maxx.] And why wouldn’t it be? Apple and pumpkin are the flavors of fall, right? I think this creamer would be tasty with almost any seasonal spiced coffee, or even with hot chocolate or chai. Mmm, the possibilities! Enjoy!
one year ago: Cream of Broccoli Soup with Cheese
two years ago: No Bake Tropical Energy Bites
three years ago: Pumpkin, Sausage, and Spinach Lasagna
four years ago: Southwestern Pepperjack Baked Penne
Homemade Pumpkin Spice Coffee Creamer
from Next to Heaven
- 1 cup whole milk*
- 1 cup heavy cream*
- 3 tablespoons pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice
- 4 tablespoons maple syrup
- 1 cinnamon stick, optional
- a few whole cloves, optional
- 1 teaspoon vanilla extract
Whisk milk, cream, pumpkin, pumpkin pie spice, and maple syrup together in a saucepan. Add the cinnamon stick and cloves, if using. Set over medium heat. Reduce heat to low when it gets steamy, then let it simmer for 15 minutes. Remove from heat and stir in the vanilla. Use a fine sieve or a coffee filter set over a colander to strain out the cinnamon stick, cloves, and pumpkin puree/spices. Don’t skip this step! I usually strain everything in my sieve into a measuring cup, then pour the mixture into a jar or pitcher for storing in the fridge.
*I have also made this using all half and half, and while it might not be traditional “creamer” it is still really good! Use what you prefer. 🙂