If you love pumpkin spice, then you will love today’s post! Pumpkin spice is one of my favorite flavors. I’m no stranger to Starbucks, but their pumpkin spice is a little too sweet for me. You can also request less pumps of syrup, but I really wanted to try my hand at a DIY pumpkin spice creamer. After trying out some other homemade drinks this summer (the lavender chai latte and chai concentrate), I’ve been feeling a little more brave with homemade tea and coffee drinks.
I searched around for quite a while, but most of the recipes used so much sugar (maple syrup and brown sugar). Some of the recipes used pumpkin puree plus spices, which seemed a little redundant to me. I had a few trials and errors, but this concoction has been the best yet. It’s sweet but not overly so, and it has that distinct pumpkin spice flavor without being too over the top.
I also love that it’s way more affordable than ordering a PSL, plus it’s way more convenient to add to your coffee at home. A little word on food safety before we dive into the recipe. You need to store it in an airtight container in the refrigerator for up to 10 days (if it lasts that long!).
Homemade Pumpkin Spice Creamer
Ingredients
- 2 cups
Heavy whipping cream - 1/4 cup
Maple syrup - 1 teaspoon
Ground cinnamon - 1/4 teaspoon
Nutmeg - 1/4 teaspoon
Allspice - 1/8 teaspoon
Ground cloves - 1 teaspoon
Vanilla extract
Cooking Directions
- Combine all ingredients except the vanilla extract in a medium saucepan.
- Warm the ingredients over low medium heat until small bubbles appear around the edges of the pan, stirring very frequently.
- Remove from heat. Add the vanilla extract and stir.
- Let cool and store in an airtight container for up to 10 days.
Enjoy!
