Sunday, September 29, 2013

Pumpkin Spice Coffee Creamer

Today is National Coffee Day.  I love my morning cup of coffee . . . I'll drink it black or with a little milk in it and I love cappuccinos.  My current favorite Starbucks order is a grande soy misto with whatever dark roast they're brewing (not a big fan of Pike Place).  I've had a pumpkin spice latte already this season it was way sweeter than I remember.  When I came across this recipe on Pinterest, I couldn't believe I haven't thought of making my own creamer before!  I'm hooked and I'll be making lots of other flavors too.  You can bet that when I open my Bed & Breakfast someday, I'll be serving coffee with this pumpkin spice creamer!

Have a hot cup and a happy day!

Pumpkin Spice Coffee Creamer (makes about 1 cup)

3/4 cup milk
1/4 cup cream (you can also do all milk or more cream or use almond milk)
2 T canned pumpkin
2 T maple syrup
1/4 tsp. nutmeg
1/2 tsp. cinnamon
dash of salt

Heat the ingredients in a small saucepan for about 5 minutes (don't boil).  Strain through a fine mesh sieve and refrigerate.


  1. May have to try this one. I hate the fake flavored creamers from the store because they are always too sweet. I love that you can control the sweetness on this.

  2. Good idea! And nice mug! I think Peets is a little less sweet than Starbucks. I haven't had one yet this season but I remember preferring Peets.

  3. I was with you all the way up until the straining part. That's a little too much work for me.

    1. I'm not going to lie . . . this is why I hadn't made it before. Some recipes I saw involved cheesecloth. You don't have to strain it but some of the pumpkin solids & spices will thicken the creamer then float to the top of your coffee.