One of the reasons I love fall is pumpkin spice coffee creamer! I look forward to sipping a pumpkin latte or a coffee at home infused with pumpkin spice creamer. Instead of buying this coffee creamer let’s make it homemade and healthier. Oh, YUM!
This is such an easy fall recipe filled with good-for-you ingredients and real pumpkin!
TIPS FOR MAKING THE BEST PUMPKIN SPICE COFFEE CREAMER
Here are a few tips to help you make the best fall-inspired creamer!
Use all the ingredients. And make sure they are all fresh. The combination of the spices creates that well known taste of fall. So use all the ingredients!
You can use whole milk, half and half, or heavy cream. The milk you use will affect how thick the creamer is.
You can also use non-dairy milk in this recipe.
Keep your pumpkin spice creamer in the refrigerator and it should last close to a week. And if you use non-dairy liquids it will last a bit longer.
For me, this lovely fall creamer is all about the balance of thickness and flavor. I like both! So I think of this as a healthier version of a store-bought fall treat!
WHAT YOU WILL NEED TO MAKE THE CREAMER
With just a few kitchen things you can make this delicious fall recipe!
Here’s what you need…
- medium size sauce pan
- measuring cup
- measuring spoons
- micorplane zester (if using a nutmeg seed)
- can opener
- spoon for stirring the creamer
- mason jar or storage bottle
WHY USE SWEETENED CONDENSED MILK?
Sweetened condensed milk is a scientific and culinary miracle. So what is sweetened condensed milk?
The easy answer is sweetened condensed is milk that has been heated to remove the water and then sweetened to ensure a longer shelf life.
It is very thick and gooey and makes recipes like Pumpkin Spice Creamer so delicious!
Use the condensed milk in this recipe. It makes a huge difference!
WHY USE A VANILLA BEAN
I LOVE the infused flavor of a real vanilla bean. It makes a big difference in this recipe.
I also love to see those little specks of black in the creamer. I know the vanilla seeds are infusing their great flavor!
But if you don’t have a vanilla bean you can substitute two teaspoons of vanilla extract instead.
ADD THE SPICE TO THE PUMPKIN SPICE CREAMER
One of the words in this recipe is spice! So use the spice the recipe calls for because this spice blend gives the creamer that iconic taste!
I make my own pumpkin spice and it is so so easy. I like a little more cinnamon and nutmeg than the pumpkin spice you get in the grocery store spice aisle.
Here’s my easy pumpkin spice recipe:
In a bowl combine: 3TBS ground cinnamon, 2 tsp ground ginger, 2 tsp nutmeg, 1 tsp ground cloves, and 1 tsp allspice. Stir to combine and put in an airtight jar.
And if you love nutmeg like me, use a Microplane zester and shave off a little more from your nutmeg pod!
This recipe is not rocket science. Play around with the spices to find YOUR perfect pumpkin pie spice mix.
I used 1 1/2 tsp of the pumpkin spice mix to make the pumpkin spice coffee creamer.
PUMPKIN SPICE COFFEE CREAMER RECIPE:
PUMPKIN SPICE COFFEE CREAMER
- 1 2/3 cups heavy cream or half and half or whole milk
- 1 can sweetened condensed milk 14 oz. can
- 3 TBS pumpkin puree, heaping TBS not pumpkin pie filling
- 1 1/2 tsp pumpkin pie spice see homemade recipe in body of post
- 1/2 vanilla bean or 2 tsp vanilla extract scrape out beans and put the vanilla bean caviar and bean to the pot
- 1 cinnamon stick
- Whisk all the ingredients together in the pot.
- Heat over medium-low heat until the liquid simmers and then turn off the heat and cool.
- Remove the cinnamon stick and vanilla bean
- Pour the creamer through a seive to remove any clumps.
- Decant into a sealed jar and refrigerate.
- Use as needed in coffee, tea or in milk with cereal.
Enjoy the taste of fall!