Homemade Pumpkin Spice Coffee Creamer - the easiest way to have a delicious cup of your favorite pumpkin spice latte made in your own kitchen! This creamer is crazy good!
PUMPKIN SPICE COFFEE CREAMER
If you know me, you know that I am a huge coffee fan. And so is my Hubby. Each morning, before the kiddos wake up, we dedicate time to enjoy coffee together. Since I started making my own coffee creamer, the cup of joe is even sweeter. If I don't use my Cinnamon Roll Coffee Creamer, I add a splash of this Pumpkin Spice version. This coffee creamer will get you in the mood for fall and everything that comes with it.
This coffee creamer is crazy good! I used my homemade pumpkin pie spice (also crazy easy to make!), toasted it up in the saucepan, added pumpkin puree and milk with cream. Oh my! The fragrance of warm spices got me so excited for fall! I have to admit I took a sip of this creamer while still warm and it was everything I wanted it to be. Sweet, creamy and full of flavor.
HOW TO MAKE PUMPKIN SPICE COFFEE CREAMER?
In a medium saucepan, toast up spices for 1 minute over medium heat.
Using a whisk, mix in pumpkin puree and brown sugar. Let it all heat up for about 30 seconds.
Remove from the heat.
Add milk and cream (or half and half). Whisk until well mixed.
Pour into a heat-proof glass bottle or cool to room temperature and pour into a container with lid.
Store in the fridge for up to 5 days.
If you love quiet mornings disrupted only by the sounds of your coffee machine brewing your favorite coffee, whip up this creamer and swirl into your drink. Then enjoy it on your couch, or back in bed, or wrapped in your favorite sweater on your patio and soak up the moment. Best yet, if shared with your love.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet or #crunchycreamysweet so I can check it out!
MORE DELICIOUS DRINK RECIPES:
Pumpkin Spice Coffee Creamer Recipe
- 2 teaspoons pumpkin pie spice (try my homemade version
- ¼ cup pumpkin puree not pumpkin pie filling
- 4 Tablespoons packed light brown sugar
- 1 cup milk
- 1 cup heavy cream see note
- In a medium saucepan, toast up spices for 1 minute over a medium heat.
- Using a whisk, mix in pumpkin puree and brown sugar. Le it all heat up for about 30 seconds.
- Remove from the heat.
- Add milk and cream (or half and half). Whisk until well mixed.
- Pour into heat-proof glass bottle or cool to room temperature and pour into a container with lid.
- Store in the fridge for up to 5 days.