September 18, 2013
Fall is upon us, or what we like to call, Pumpkin Spice season. We love pumpkin everything- pumpkin pie, pumpkin bread, pumpkin muffins, and of course, pumpkin spice coffee. We want to share with you, an easy way to make this delicious concoction at home, with all natural ingredients, and no artificial sweeteners or preservatives.
We love buying pumpkin spice coffees at our local coffee houses, but we would rather have them made with real ingredients instead of syrups made with artificial sweeteners. Since most coffee houses don’t have natural ingredients on hand, we thought we would show you how to do it at home.
This guide will show you how to make pumpkin spice creamer to add to your favorite coffee. If you haven’t tried ours yet, try some now.
Gather the following ingredients:
1 pt. of half & half, light cream, whole milk, nonfat milk, soy, coconut milk, or other milk may be substituted
2 T canned pumpkin
2 T of raw cane sugar
1 tsp. pure vanilla extract
¼ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. allspice
¼ tsp. ginger
homemade whipped cream
Combine cream, pumpkin, and sugar in a small saucepan and bring close to a boil, stirring until all sugar is dissolved. Reduce heat to low and add the remaining ingredients, except for the whipped cream, and whisk for 30 seconds.
Let simmer 30 seconds, then whisk another 10 seconds and serve.
Add 2 or more ounces (depending upon preference) pumpkin spice creamer to your favorite 16 oz cup of coffee.
Top with whipped cream and a sprinkle of cinnamon and nutmeg.
Store remaining pumpkin spice creamer in the refrigerator, sealed, for up to two days. Heat and stir before serving again.
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