Wednesday, October 5, 2011

Homemade Pumpkin Coffee Creamer

It just happens to be the start of my very favorite time of year, which means it is time for one of my very favorite guilty pleasures... pumpkin coffee creamer!
Lucky me, stumbled upon this wonderful organic cooking blog, Deliciously Organic who happens to have several recipes for making your very own creamer. We have already made 3 batches of this stuff... mmmm... fall heaven in a jar!
Pumpkin Spice Coffee Creamer
1cup of organic whole milk
1cup of organic heavy whipping cream
3 tablespoons of organic pumpkin puree (I used 4-ha!)
1 teaspoon of pumpkin spice
4 table Maple Syrup (I prefer pretty high quality you can taste the difference) 1 teaspoon of vanilla extract
(I also added 1 teaspoon of cinnamon)
Whisk milk, cream, pumpkin, syrup, and pumpkin spice together over medium heat. When it gets steamy remove from heat and add in the vanilla. Use a strainer to transfer the cream into a kar or pitcher... do not skip this step, trust me. I used a recycled frapachino bottle! Let it cool down and chill it the refrigerator. We have found that the flavor is stronger the next day. Another hint... the site suggests making a double batch but refrain for being as eager as we were-lol... one batch it makes a ton and it is so easy why not just make if fresh every few days.
Some other flavors on the site include... peppermint mocha, cinnamon strudel, and chocolate almond. Now, if that doesn't start you day off right, I am just not sure what would!! ”works

53 comments:

Allison said...

Mmmm, I LOVE pumpkin spice!! My problem is that I like it at least 50/50 (coffee cream) which makes for a pretty high calorie drink. YUM though!!! Thanks!

Erin K said...

Yummmmm!!! I'll have to try this!

Nicole said...

I need to figure out how to do this with skim milk!

Anonymous said...

Do you think this can work with almond milk?

Renee said...

Sounds delicious! Can't wait to try it! It will save me a ton, because I crave Starbucks Pumpkin Spice Lattes all fall.
How long does this keep?

Julie said...

I think I might make this into ice cream!!!!

Sara Smith said...

I would love to see the other flavors do you have the blog I could go to or did you try the others out yourself?

Steph @ Halfway to Somewhere said...

This just made my entire life.

Anonymous said...

would skim milk work? my tummy can't handle the heavy stuff

Anonymous said...

Use coconut milk; it's really thick and creamy and it's very healthy.

Unknown said...

I like the pumpkin latte at 7-11 better than Starbucks. Lots cheaper, too!

CherylHoyer said...

Has anyone actually made this yet?
I made this, last night, and it didn't have a lot of pumpkin flavor, if any at all.
I am wondering if straining it the next day would be better?

Anonymous said...

Awesome! One question - why milk and whipping cream instead of just using half and half?

Anonymous said...

@Sara Smith... Just click on the word DELICIOUSLY ORGANIC above in the beginning of this blog page, and it's the link to the other site with all the recipes... (just in case u didn't figure it out yet).

Shauna Bohren said...

Woukd you suggest using an old coffee mate creamer bottle for storing this?

Anonymous said...

Can you use almond or coconut milk..Our family cant drink milk

Jennifer said...

Pumpkin spice? Is that like pumpkin pie spice? I can't find pumpkin spice.

Anonymous said...

I made it with skim milk and found I needed a little sugar. It's really yummy!
I'll try the next batch with whole milk to see if the richer milk will eliminate my need for the added sugar.

Anonymous said...

How long does it last?

Anonymous said...

this is a great idea. but does sound pretty rich (which obviously makes it taste the best!) but i'm thinking of trying some lowfat evaporated milk instead. see how that works out.

glamourpaws said...

I love starbucks pumpkin lattes. Even better when I can make them at home. The iced ones are my favorite. I will be trying this very soon. I wonder how long it will keep?

Elissa Michelle said...

The link to the other creamers is: http://deliciouslyorganic.net/homemade-coffee-creamer/

Denise Ferguson said...

Could you freeze some into cubes & thaw as needed?

Anonymous said...

Yes,use coconut milk(not low fat). It is healthy and yummy. You can make it low carb by using a sweetner such as stevia. So darn good.

Rach Perry said...

Hi, OMG i cant wait to try this recipe. Newest follower! I hope you'll check me out too :)

xo
Rach
rachiecakes-rachael.blogspot.com/

Kristy @ Next to Heaven said...

Let me answer some questions... I don't know about Almond or Skim Milk... let us know if you try it. The longest I had was about a week in the fridge, but really we used it up way before it could go bad! I hope to try the almond one soon and her blog is linked in mine, but here it is again...it is one of my faves! http://deliciouslyorganic.net/homemade-coffee-creamer/#s.abtry4xwqayaa

Ashley said...

Would half and half work? I have a ton of it left over from a sweet corn recipe that I would like to use up before it goes bad!

Anonymous said...

I just made this. I will add more pumpkin next time! It's a good starting point though! Thanks for the recipe! I just added a little sugar!

Anonymous said...

I just made this with 2 cups of 1% milk and it is definitely not that flavorful (not that I am surprised but I don't like cream). I think I will try coconut milk or vanilla soy milk next time.

Anonymous said...

Will have to try this. My daughter Susie and I love pumpkin..She makes cookies for us all the time. We both love pumpkin spice coffee....so thanks for the recipe!

brittani said...

I would try using a thick almond milk and omit cream and milk, these will greatly reduce calories and sugar

jessica wilson said...

oh! i can't wait to try this, thank you for sharing!

Anonymous said...

Just made this and used it this morning. All I could taste was the pumpkin and it had no spice flavor. Any suggestions? I was very disappointed.

Jo said...

I made it with 2% milk, 1/2 cup half and half and 1/2 cup heavy cream and it was fabulous!! I also used 4 T. pumpkin and 4T. sugar free syrup. It was nice and thick when it cooled...can't wait to see how yummy it is tomorrow once it has cooled and the flavor is enhanced!! Thanks for a great recipe...I am sharing it on my blog!! :)

Alison said...

Wish there was a non-dairy alternative! I'm lactose intolerant! This sounds divine, though!

Heather Cwach said...

I made it with the vanilla flavor sweetened almond milk, half and half and the rest the same. Absolutely awesome!

Anonymous said...

if you make it with steamed skim milk it would be a drink all on it's own a pumpkin latte or somthing like that

Anonymous said...

What did you use to strain it?

Sarah said...

Did my own little rendition...1/2 cup sweetened condensed milk, 1/2 cup skim milk, 1 cup vanilla almond milk. Went heavy on the pumpkin and pumpkin pie spice. Came out AWESOME!

Rebecca Rich said...

Just made this about an hour ago...waiting for it to cool. Taste tested and WOW!!! The only thing I did differently was used sweetened condensed milk (only because the store was out of heavy cream) and I didn't use pumpkin spice. Did add cinnamon though.

Tiffany @ Don't Waste the Crumbs said...

I have this on the stove now - DELICIOUS!

I used half & half, since that's essentially what milk and heavy cream make.

Taste the creamer before you take it off the stove and adjust pumpkin puree and spices as needed. The taste may get stronger as it sits, but remember that it'll be mixed with coffee, so it's gonna have to be strong at first if you still want to taste pumpkin in your cup of jo!

Anonymous said...

This is sooooooo delicious!!!! I love fall because I'm obsessed with pumpkin flavored-anything, and this is now a family favorite! I doubt it will be saved for fall only ;)

Cleaning Equipment said...

Thanks for the recipe, i must make it tonight..:)
Laundry Chemicals

Anonymous said...

A dairy free alt. Is make some vegan sw condensed milk boil 2 cans of coconut milk with 1/2 c honey. On low stirring constantly until it resembles sweetened condensed milk about half an hour. let it cool. mix 1 cup of vegan sweetened condensed milk with 2 cups of almond milk a pumpkin and lots of pumpkin pie spice and ready to go.

Julian Levi said...

Thanks for sharing the recipe... I definitely try soon... Nice blog.
coffee beans uk

Pynk said...

This is so much healthier for my hubby who is addicted to the store brand creamers! I also love the idea for the dairy free alternative that Anonymous left in the comment section. Mmm! Ready for a hot cuppa now. =]

Jen hughes said...

Tried with lactose free milk. I don't like maple syrup so I just used a little sugar and 1/2 a tsp of vanilla.

SigTauGimp said...

Made this last year, and absolutely loved it. Even had to make a couple extra bottles for Thanksgiving, because my aunts couldn't stop refilling their mugs. :P Quick question. I'm out of Maple Syrup this time around, and need to make it before the cream goes bad. Anyone know of any good substitutes for the syrup? The one I keep seeing from looking around is honey. Anyone else have a suggestion?

sarah said...

Why does this need to be cooked? Just curious.

Anonymous said...

Pumpkin Pie Spice Recipe
1 Tablespoon of Cinnamon
1/2 Tablespoon of Ginger
1 teaspoon of Nutmeg
1/4 teaspoon of Allspice
1/4 teaspoon of Cloves

claire said...

I have made this but didn't warm it on the stove. Mine was not very...pumpkiny...even after sitting. Perhaps I shall try this way...hope it comes out yummy!!!!

Miele CVA4075 Plumbed Coffee System Stainless Steel said...

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Anonymous said...

Yes pumpkin pie spice is what she mesns I'm sure.

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