Yep, it’s fall, ya’ll. (I’ve spent way too much time in the south the last couple of weeks.) But even down here, fall is in the air and it is pumpkin mania everywhere you look.
Before I left home on this particular journey, I made my own Pumpkin Spice Creamer for my beloved morning coffee. Now, I am a big Starbucks fan, but not a fan of their Pumpkin Spice latte’s or anything else pumpkin flavored. And as we have all learned from social media this season, Starbucks does not even have any PUMPKIN in their pumpkin creations!
Since my Homemade Vanilla Creamer was so easy to master, even while overseas, I decided to try my hand at the pumpkin. Friends, this is just as simple and in no time you will be enjoying your own concoctions, for less money and with all natural ingredients.
Let’s get busy!1 cup whole milk 1 cup heavy cream 1/2 c. pureed pumpkin 1 tsp. pumpkin spice 1/2 tsp. cinnamon 4 tbsp. honey or maple syrup 1 tsp. vanilla extract
I put everything except the vanilla in a blender first, puree just about thirty seconds to get it all mixed well.
Then, pour in a medium saucepan, whisk the blended mixture over medium heat. It will start to steam, do not let it boil! Promptly remove it from the heat and add the vanilla.
Next, you will want to strain it through a strainer, or mesh sieve, to avoid too much pumpkin goop in the bottom of your coffee cup! Anything that is stuck to the outside of the strainer, after being forced through, can be scraped off into your mixture. It’s been pressed through already.
Pour into a glass jar or bottle and store in the refrigerator about a week.
Of course you can use skim milk and half and half for a lighter calorie version.
It is also delicious to add about three tablespoons of white chocolate chips after it has been heated. Stir, let them melt well and then add your vanilla.
If you prefer a syrup, instead of the milk based creamer, follow these easy steps:1 cup water 2/3 – 3/4 cup sugar 3 Tablespoons canned pumpkin puree 2 teaspoons pumpkin pie spice
Mix all ingredients in a small pan and simmer about 15 minutes, stir occasionally. Make sure it is of syrup consistency. It will get a little thicker once it cools. When it does, strain it through a sieve or a piece of cheesecloth. That’s it! It will keep about a month in the fridge.
Enjoy a lovely cup of coffee sitting on your porch or deck in the morning, adding about a tablespoon (or two!) of your fresh Pumpkin Spice Creamer. Be sure and bring your Bible!