Homemade Pumpkin Spice Coffee Creamer
You’ll know exactly what’s in your beverage and save some money when you prepare your own pumpkin spice coffee creamer. And it’s easy!
Homemade Pumpkin Spice Coffee Creamer
While you’re indulging in a decadent Pumpkin Spice Latte, do you ever wonder what’s in that delicious taste of fall? Maybe not, but maybe you should. There is a way to know exactly what’s in that pumpkin spice creation…make your own! As scary as that may sound, it’s really easy. You can whip up your own homemade pumpkin spice creamer in about 10 minutes! Not only will you know exactly what you’re drinking, but you’ll also be saving a lot of money. Let’s get started!
Ingredients
How to make Pumpkin Spice Coffee Creamer
Add heavy whipping cream, condensed milk, milk, and vanilla extract into a medium size pot.
Whisk very well until the condensed milk is fully incorporated.
Add the pumpkin puree, pumpkin pie spice, and vanilla extract.
Whisk again until will combined.
Place pot on stovetop over medium heat.
Heat while stirring about 4-6 minutes, but do not bring to a boil.
Remove from heat and allow to cool completely.
Store in a lidded container in the refrigerator for up to 7 days.
Mix with hot or cold coffee.
Tips & Tricks
- The ingredients could settle between uses. Store in a container with a lid and shake before each use.
- Adjust the ratio of heavy whipping cream, sweetened condensed milk, and milk to your preferred creaminess.
- Make it dairy-free by using almond milk and cream of coconut.
- If you’re out of pumpkin pie spice, make your own by combining ground cinnamon, ground ginger, nutmeg, ground allspice, and ground cloves.
- Be sure to use canned pumpkin, not fresh (better consistency with canned), and not pumpkin pie filling (has added sweeteners and spices).
Storage Containers for your
Homemade Pumpkin Spice Coffee Creamer
Homemade Pumpkin Spice Coffee Creamer
Ingredients
- 1 cup heavy whipping cream
- 1 cup sweetened condensed milk
- 1/2 cup milk 2%
- 3 tbsp pumpkin puree
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla extract
Instructions
- Add heavy whipping cream, condensed milk, milk, and vanilla extract into a medium size pot.
- Whisk very well until the condensed milk is fully incorporated.
- Add the pumpkin puree, pumpkin pie spice, and vanilla extract, and whisk again until will combined.Â
- Place pot on stovetop over medium heat.
- Heat while stirring about 4-6 minutes, but do not bring to a boil.
- Remove from heat and allow to cool completely.Â
- Store in a lidded container in the refrigerator for up to 7 days.
- Mix with hot or cold coffee.
Notes
- Adjust the ratio of heavy whipping cream, sweetened condensed milk, and milk to your preferred creaminess.
- Make a dairy-free homemade pumpkin spice coffee creamer by using almond milk and cream of coconut.
- If you’re out of pumpkin pie spice, make your own by combining ground cinnamon, ground ginger, nutmeg, ground allspice, and ground cloves.
- Be sure to use canned pumpkin, not fresh (better consistency with canned), and not pumpkin pie filling (has added sweeteners and spices).
- Store in a container with a lid and shake before each use because some of the ingredients could settle.
