Pumpkin Spice Creamer

Here’s the thing.

I’ve mentioned it before, but no matter what day–holiday, weekend, weekday–I wake up early.  Despite this fact, I am not a morning person.  Seriously, totally, and completely not a morning person.

The Tall Boy can attest to this, and will tell you that it’s the safest bet to give me space until I’ve had a cup of coffee.

Or two.

I got through college and graduate school on hundreds of pots of coffee, and with our new school and work schedule, a cup of strong java is pretty much a necessity.  Typically, I like my coffee strong and black, and if I could direct an IV drip to get it into my bloodstream quicker, I might do it.

Every now and then, though, I like to jazz up my coffee with a flavored creamer, typically during the fall and winter seasons.  And as much as I love the flavors of the store-bought creamers, I’m not particularly fond of the ingredients: you know, stuff like preservatives, refined sugars, high fructose corn syrup, and hydrogenated oils.  Bleck.

This quick and easy (I’m talking less than five minutes start to finish!) recipe tastes amazing, and will save you a ton of money if you’re addicted to Starbucks Pumpkin Spice Lattes this time of year.  And, if you’re not a coffee drinker, this would taste amazing in place of water/milk for hot chocolate, or poured over your oatmeal.

I actually used 1 percent milk and fat-free half and half in my recipe, and the creamer was still plenty thick and rich.  If you’re not concerned about calories or are looking for something for a special occasion, by all means–use whole milk and heavy cream!

Pumpkin Spice Creamer
 
Ingredients
  • 1 cup milk
  • 1 cup half and half
  • 4 to 5 heaping tablespoons canned pumpkin (not pumpkin pie filling)
  • 4 tablespoons maple syrup
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla extract or maple extract, optional
Method
  1. In a saucepan, whisk together milk, half-and-half, pumpking, syrup, and spices over medium heat. When the liquid begins to get steamy, remove from heat and stir in extract, if using.
  2. Transfer the mixture to a jar or other container using a strainer, and allow to cool in the refrigerator.
Notes
adapted from Next To Heaven

We’re headed out of town for the weekend for another football game. What are your plans? I’d love to hear ’em! Whatever you do, have a great weekend!

 

20 Comments

  1. Joan

    This recipe is a good reason to become a morning person again! 🙂

    Reply
  2. Nancy

    I can’t wait to try this. I know I will love it!

    Reply
  3. Hayley @ The Domestic Rebel

    Oh my goodness. First, I’m obsessed with the pumpkin spice lattes at Starbucks. Cannot. Get. Enough! of that pumpkin syrup. Second, coffee creamers at my store are expensive, so I never buy them but always miss out since I love the pumpkin ones, the chai, and of course, peppermint during the holidays. Third, I cannot believe you made your own creamer–and not only that, but gave me the idea of putting it in my oatmeal (!!!) Seriously genius!
    Hayley @ The Domestic Rebel recently posted..The Friday RoundupMy Profile

    Reply
  4. Kathy

    Wow! This sounded so good I got up made made it immediately! Thanks for a delicious recipe using real ingredients and no processed junk!

    Reply
  5. Shirley

    Amazing. Looks like something I could be TOTALLY hooked on.

    Reply
  6. Jocelyn @BruCrew Life

    You are awesome:-) I love being able to make my own creamers at home…that means I have more money to spend on more important things like chocolate chips and m&m’s…I mean bills and groceries:-)
    Jocelyn @BruCrew Life recently posted..In an Insta…My Profile

    Reply
  7. Dorothy @ Crazy for Crust

    This sounds beyond amazing. I love pumpkin spice coffee. And I’m with you on the IV drip. We must look into inventing that.
    Dorothy @ Crazy for Crust recently posted..Whatever FridayMy Profile

    Reply
  8. Judy Sandness

    I am diabetic, but will make it with the sugarless maple syrup. Love the pumpkin sugarless coffee when I can get it. Thanks for this recipe will use it.

    Reply
    • Ashley

      Hi Judy! I actually used sugar-free syrup when I made this (I’m not diabetic, but I am trying to watch my calories), and it tasted great. I hope you enjoy the recipe. Thanks for stopping by!

      Reply
  9. Joan

    I made the creamer this morning and I was so excited to try it I missed the step about cooking it. So much better after cooking it. LOL

    Reply
  10. Keri

    Yummy!! I LOVE pumpkin and find myself also buying a can every week at the grocery store whether I need it or not! LOL I will have to give this creamer a try for sure! 🙂

    Reply

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