What’s your coffee weakness? I am a sucker for seasonality. I’m talking about those fancy seasonal drinks at coffee shops, and the limited edition bottles of coffee creamer in the grocery stores. Especially if that seasonal flavor is Pumpkin Spice (read: pumpkin pie in a glass).
There are a couple of problems with this craving for drinkable pumpkin pie goodness in my coffee:
1. I prefer homemade coffee. Mainly because coffee shops are really expensive. Also, I like to drink coffee while in my PJs. (And because I don’t know what goes into the drinks … artificially flavored syrups, zillions of calories, and who knows what else.)
2. Flavored liquid coffee creamer doesn’t exist in the UK! (I know! Tragic.)
But even if you can find pumpkin spice coffee creamer in your local store – have you read the ingredients on the bottle? It’s not made from cream. Especially in the pumpkin spice version – there are lots of unpronounceable things, artificial flavors and tons of sugar. It doesn’t really fit my food philosophy.
Fortunately (well, out of desperation), I came up with a solution. Homemade pumpkin spice coffee creamer. Made from REAL food – like cream, milk, maple syrup, and of course, pumpkin! Just try not to drink it straight from the jar – save some for your coffee.
Making coffee creamer is quick and easy. You could make a double batch on the weekend and it would last throughout the week in the fridge.
While testing this recipe, I wanted to do a side-by-side comparison of store-bought creamer to my homemade version to refine the taste. Much like the vanilla extract experiment, tasting the storebought coffee creamer was absolutely disgusting!
While it is yummy in coffee, the taste of the creamer alone is so intensely strong and chemical-pumpkin flavored. It really put me off.
Whereas, when you taste this homemade version, it is like drinking creamy liquid pumpkin pie. It’s THAT good!
(If you want to drink a whole glass of it, I suggest making it with all milk, and serving it as an alternative to hot chocolate, maybe with whipped cream on the top. YUM!)
Ready to make some? Here we go!
Note: I usually drink my coffee unsweetened, so I didn’t put very much maple syrup in this version. You can increase the amount to taste.
Homemade Pumpkin Spice Coffee Creamer
Makes 1 cup
1 cup half and half (or, 1/2 c. whole milk, 1/2 c. single cream)
3 Tb. pumpkin
1/2 tsp. cinnamon
1/4 tsp. ginger
dash of cloves
dash of nutmeg
2 Tb. maple syrup (or more, to taste)
1 tsp. vanilla extract
In a pan on the stove, combine all ingredients. Heat over medium-low until milk is steaming, whisking frequently. (You don’t want to boil the milk! Just get it steaming. If it does accidentally boil it, you can still use it, it just changes the flavor a bit.)
Optional: Pour through a fine mesh strainer into your pouring container, to remove any bits. This makes your coffee smoother.
Store in the refrigerator for up to 1 week.
To use: Just pour into coffee instead of milk!
What’s your favorite coffee creamer flavor? I think I’ll tackle Gingerbread next!
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