As soon as Fall items began to appear in July we started stocking up. We love Fall so much we even were handfasted in it and had a Fall and Norse themed reception. Our home includes Fall decor and color schemes all year round as well. This Summer despite the heat we have been burning Pumpkin Spice candles and my husband keeps an eye out for pumpkin spice flavored goodies alongside me. When I found pumpkin spice coffee a few days ago at Target (Archer Farms brand) I snatched it up! We’re obsessed and we’re not ashamed to admit it! Going home with the coffee I wanted to use a special creamer along with it. My regular varieties wouldn’t do. Luckily, I had all the ingredients to make my own Pumpkin Creamer! It’s easy and delicious! I made a large batch to test it out with a friend. You can easily cut the recipe in half or double it for big batches!
You will need:
*3 cups milk of choice. I used cashew milk as its thicker than my almond milk but you can use other milk alternatives, half and half, whole milk, plain vegan creamer, etc.
*4 heaping tablespoonfuls of pumpkin purée (I may have made mine overflow because mmm PUMPKIN)
*4 tablespoons of REAL Maple Syrup (you can also use brown sugar, agave or even molasses but I would cut the amount of molasses in half)
*1 tablespoon pumpkin pie spice (more or less to taste)
*1 tablespoon cinnamon (more or less to taste)
*1 tablespoon pure vanilla extract (optional)
Let cool! You can use it immediately in coffee or chill in the fridge. I tend to use refrigerated creamers as my additive to cool hot coffee. On hot days I drink cold brew so having cool creamer helps with that as well. Shake well before using!
This should last about one week in the fridge. It depends on how often you open it, take it out, fridge temperature, etc. If you drink coffee a lot and blow through creamer I would make a large batch of this and keep jars of it in the freezer to last you all season! Defrost in the fridge for a day or two and use! Enjoy!