We have a thing for pumpkin and once the first day of Fall is here, it is officially “pumpkin season” at my house! 🙂 We used to consume numerous Pumpkin Spice Lattes from Starbucks but since we gave up starbucks we have had a hard time finding a good Pumpkin Spice latte flavor. Plus, we try to stay away from coffee syrups. So, when Lydia saw this recipe she knew she needed to give it a try. And honored me with the privilege of making the Pumpkin Spice coffee creamer for her. 😉 She loved it! And for Lydia to “love it”, it means this is a spectacular recipe! Real pumpkin, pure maple, and spice makes up the perfect fall coffee. 🙂
The recipe originated from Deliciously Organic. I did add additional vanilla and cinnamon. If you prefer your coffee a little sweeter I recommend adding more maple syrup! 🙂
- 2 cups  half and half
- 3 tbs pumpkin puree
- 2 tsp of pumpkin spice
- 4 tbs Maple Syrup
- 3 tsp of vanilla extract
- 2 tsp of cinnamon
- 1/4 tsp nutmeg
- Whisk the half and half, pumpkin, syrup, and pumpkin spice together over medium heat.
- When it gets steamy remove from heat and add in the vanilla. Pour into bowl, covering, and let set for 3-6 hours in fridge.
- Use a strainer to transfer the cream into a jar or pitcher… do not skip this step, trust me! This will make the creamer smoother. 🙂
- Enjoy!
somethingsage
Would you believe a have never had a pumpkin spice latte before? It’s true. So…my neighbor gave me half a pumpkin, which I’ve baked and now must do something with. I was thinking pumpkin bread or pumpkin pie. Might have to try a bit of this!
Rachel
Sage!!! You have never had a pumpkin latte?!!? Wow! :-0 😉
Definitely make the pumpkin bread and then try this with your left over pumpkin! Pumpkin bread is too good to pass up! 🙂
Becky
Yummy! 🙂
Emily
Can hardly wait to make this. looks soo good. There is not much better than a warm pumkin drink. Yum!
Emily
Rachel
I agree! Thanks for pinning it. 😉
Kim Coleman
wondering what milk you are talking about in the recipe, you say mix the milk, cream <etc. I didn't see milk listed in the ingredients
Rachel
Hi Kim! Sorry for the confusion. It would be the half & half. I have reworded the recipe to better explain! 🙂
Megan
Is there a way to make this recipe with out cows milk, maybe with coconut milk?
Rachel
Definitely could! 🙂
Jodi
Gonna make this, sounds delicious. How long will this keep in the fridge?
Rachel
Hope you enjoy! 🙂 I had mine in the fridge for close to 2 weeks and it still tasted yummy!!
Jen
I don’t have a strainer right now but want to make it. What is the downside of not straining?
Rachel
I’ve done it without a strainer too! Not a big deal and still really good. 🙂 It will make the spice flavor stronger the longer it sets!
Amy H.
Help! I just made this tonight and followed the exact directions. I just pulled it out of the fridge and it is very thick with an egg like consistency. It tastes good but is not pourable…hoping to take this to a weekend event but don’t feel like I should now. Sniff. Sniff.
Rachel
Just made another batch this morning and it worked out great. The only tips I could give not allowing the milk to boil when you have it over the heat and ensure the cream is fresh! I hope this helps!! 🙂
Nikki
Reblogged this on Welcome to the crazy world of Nikki and commented:
The stores where I live are behind the times and I am just going to pull up my sleeves and bust out some delicious Pumpkin Spice Creamer! Cant wait to try this bad boy out! Thanks for the recipe 🙂
Vintage Mama
Hi Rachel – I realize this is one of your older posts, but I found you through a search for pumpkin recipes to share with the readers of our online Christian women’s magazine, Ruby for Women. I would like to feature this recipe in our autumn issue of the magazine and I will, of course, link back here to your blog. Please let me know if that would be OK! Thanks, Nina @ Ruby for Women
Rachel
Most definitely share! 🙂 The linkIng back would be a blessing too!! Thank you for asking.
Vintage Mama
Thanks Rachel – I’ll send you the link as soon as it is published! Nina