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!
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!!
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!
ReplyDeleteYummmmm!!! I'll have to try this!
ReplyDeleteI need to figure out how to do this with skim milk!
ReplyDeleteI would try using a thick almond milk and omit cream and milk, these will greatly reduce calories and sugar
DeleteDo you think this can work with almond milk?
ReplyDeleteSounds delicious! Can't wait to try it! It will save me a ton, because I crave Starbucks Pumpkin Spice Lattes all fall.
ReplyDeleteHow long does this keep?
I think I might make this into ice cream!!!!
ReplyDeleteI would love to see the other flavors do you have the blog I could go to or did you try the others out yourself?
ReplyDeleteThis just made my entire life.
ReplyDeletewould skim milk work? my tummy can't handle the heavy stuff
ReplyDeleteUse coconut milk; it's really thick and creamy and it's very healthy.
ReplyDeleteI like the pumpkin latte at 7-11 better than Starbucks. Lots cheaper, too!
ReplyDeleteHas anyone actually made this yet?
ReplyDeleteI 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?
Awesome! One question - why milk and whipping cream instead of just using half and half?
ReplyDelete@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).
ReplyDeleteWoukd you suggest using an old coffee mate creamer bottle for storing this?
ReplyDeleteCan you use almond or coconut milk..Our family cant drink milk
ReplyDeletePumpkin spice? Is that like pumpkin pie spice? I can't find pumpkin spice.
ReplyDeletePumpkin Pie Spice Recipe
Delete1 Tablespoon of Cinnamon
1/2 Tablespoon of Ginger
1 teaspoon of Nutmeg
1/4 teaspoon of Allspice
1/4 teaspoon of Cloves
Yes pumpkin pie spice is what she mesns I'm sure.
DeleteI made it with skim milk and found I needed a little sugar. It's really yummy!
ReplyDeleteI'll try the next batch with whole milk to see if the richer milk will eliminate my need for the added sugar.
How long does it last?
ReplyDeletethis 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.
ReplyDeleteI 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?
ReplyDeleteThe link to the other creamers is: http://deliciouslyorganic.net/homemade-coffee-creamer/
ReplyDeleteCould you freeze some into cubes & thaw as needed?
ReplyDeleteYes,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.
ReplyDeleteHi, OMG i cant wait to try this recipe. Newest follower! I hope you'll check me out too :)
ReplyDeletexo
Rach
rachiecakes-rachael.blogspot.com/
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
ReplyDeleteWould 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!
ReplyDeleteI 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!
ReplyDeleteI 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.
ReplyDeleteWill 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!
ReplyDeleteoh! i can't wait to try this, thank you for sharing!
ReplyDeleteJust 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.
ReplyDeleteI 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!! :)
ReplyDeleteWish there was a non-dairy alternative! I'm lactose intolerant! This sounds divine, though!
ReplyDeleteI made it with the vanilla flavor sweetened almond milk, half and half and the rest the same. Absolutely awesome!
ReplyDeleteif you make it with steamed skim milk it would be a drink all on it's own a pumpkin latte or somthing like that
ReplyDeleteWhat did you use to strain it?
ReplyDeleteDid 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!
ReplyDeleteJust 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.
ReplyDeleteI have this on the stove now - DELICIOUS!
ReplyDeleteI 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!
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 ;)
ReplyDeleteThanks for the recipe, i must make it tonight..:)
ReplyDeleteLaundry Chemicals
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.
ReplyDeleteThanks for sharing the recipe... I definitely try soon... Nice blog.
ReplyDeletecoffee beans uk
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. =]
ReplyDeleteTried with lactose free milk. I don't like maple syrup so I just used a little sugar and 1/2 a tsp of vanilla.
ReplyDeleteMade 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?
ReplyDeleteWhy does this need to be cooked? Just curious.
ReplyDeleteI 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!!!!
ReplyDeleteGreat post, I am a coffee lover and agree with your way of thinking.Nice Post with information regarding great use! The ways you have illustrated the information is impressive. Thanks!
ReplyDelete