It's that time of year again! Bring on all the PUMPKIN SPICE things! I'm definitely one of those people that counts down the days until it's PSL season. Anyone else? Sadly, 99% of the pumpkin spice things you find on the shelves at the grocery store are loaded with preservatives, tons of sugar, dyes, and more. NO thank you.
So, I decided to take it upon myself to make my own homemade pumpkin spice coffee creamer. It sounds like more work than it is, it's actually very simple.
There are two ways of doing this. I call one the easy way and one the traditional way. (Y'all can guess which one I prefer...) Basically the main difference between the two is that the traditional way avoids the ground spices settling at the bottom. I'll dive deeper into the process for each of them below.
The Easy Way:
- 1 cup organic (or raw) whole milk
- 1 cup heavy cream
- 1 14oz organic condensed milk (or 1/4-1/2 cup maple syrup depending on how sweet you like it)
- 1/4 cup organic pumpkin puree
- 2 Tbsp pure vanilla extract
- 2 tsp homemade pumpkin pie spice blend (or store bought)
Directions:
1. Mix milk, heavy cream and condensed milk together in a 32oz Mason jar.
2. Add remaining ingredients, stir to incorporate pumpkin. Cover with lid and shake well until all ingredients are mixed together.
You can also add all the ingredients to a saucepan on low, whisk until incorporated and hot and pour directly into hot coffee.
Note: Because you are using a ground spice blend in this, it will settle to the bottle when sitting in the fridge. You can give it a good shake before using, just keep in mind it may also settle at the bottom of your coffee.
The Traditional Way:
- 1 cup organic (or raw) whole milk
- 1 cup heavy cream
- 1 14oz organic condensed milk (or 1/4-1/2 cup maple syrup depending on how sweet you like it)
- 1/4 cup organic pumpkin puree
- 2 Tbsp pure vanilla extract
- 2 cinnamon sticks
- 1/4 tsp fresh grated nutmeg
- 1 tsp whole cloves
- 1/2 inch peeled fresh ginger root
- 1 tsp whole allspice
Directions:
1. Add all ingredients to a saucepan on low. You want to make sure you watch the milk so it doesn't burn, so keep it from boiling. Once you see bubbles forming, remove the pan from heat.
2. Cover and let steep for anywhere from 5-30 mins, depending on how strong you want the flavors.
3. Strain into a Mason jar and store in the fridge once completely cooled.
Although there are advantages to the traditional way of making this creamer, I always prefer the easy way. As a busy mama of four, it's just so much more time efficient to throw all the ingredients into a Mason jar and shake it. Plus I get to take out all my frustrations on the creamer. It's a win win.
This creamer can be kept for for about 1 week the fridge, and honestly probably even longer. I've had no issues with using my homemade creamer 10+ days after making it.
Let me know if y'all try this recipe! And as always don't forget to tag me on IG @dakotajcurfman so I can see!
