Pumpkin Spice Creamer

The Starbucks Pumpkin Spice Latte comes out tomorrow! For those of us who love fall more than anything, this is a sign we can finally start wearing cute boots and burn pumpkin candles. Usually, I don’t buy a PSL when it comes out as I want to avoid the lines. So, I celebrate by making a pumpkin spice coffee at home. I like to make my own pumpkin spice creamer because the list of ingredients in store-bought creamers is so long with ingredients I can’t even pronounce. This recipe is super easy with just five ingredients you can pronounce. This creamer can easily be made vegan. You can use oatmilk, vanilla coconut creamer or almond milk.

Pumpkin Spice Creamer

Servings: 6 Preparation Time: 15 minutes

  • 1 1/2 cups of half and half (or your milk of choice)
  • 1/4 cup of maple syrup
  • 1 tsp of pumpkin spice
  • 1/2 cup of pumpkin puree
  • 1 tsp of vanilla extract
  1. In a saucepan add the maple syrup, pumpkin spice and pumpkin puree. Heat for about 5 minutes on medium-low heat.
  2. Slowly add the milk and stir at the same time. As soon as the mixture comes together turn off heat. Add vanilla and stir. Let sit for 5 minutes to cool.
  3. Add to a bottle that fits two cups of liquid. Store in the refrigerator. The creamer is good for 7 days. Enjoy!

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