Pumpkin Pie Coffee Creamer

psl2.0

Sugar and Spice and Everything Nice

The nights here in Southern California have been dipping down into the 50s; it’s so nice, crisp, and cool in the mornings. I just want to cuddle up under a big, fluffy blanket with a warm mug full of delicious, flavored coffee. Mmm. And since it’s fall, the flavor of the coffee should obviously be…PUMPKIN PIE! 

Starbucks’ Pumpkin Spice Latte is kindaaa unofficially the official first sign of fall, and one thing’s for sure: the sugar content is spooky. In a Grande Pumpkin Spice Latte with 2% milk and no whipped cream there is… 48 grams of sugar! *cue dramatic thunder clap and flickering lights* That’s scarier than anything you’ll see this Halloween.

I’m not a huge fan of really sweet coffee, and have never actually tried a PSL; however, at this time of year, I love all things pumpkin-y, cinnamon-y, and spice-y. If you want to make your own homemade and healthier version, I have just the thing for you! This creamer is dairy free and refined sugar free…not to mention pure pumpkin coziness in a cup! It includes real pumpkin puree in the mix, which is great for gut health, and of course, delicious. You can mix the creamer right into your brewed coffee, or blend it up to make it foamy like a latte; I gulp it down either way. I hope you make a batch, or two, or 10 to enjoy this fall!

Pumpkin Pie Coffee Creamer

Makes two cups.

Ingredients:

  • 2 tbsp pumpkin puree
  • 2 tbsp maple syrup
  • 1 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Pinch of salt
  • 1 cup unsweetened coconut milk
  • 1 cup unsweetened almond milk

Directions:

  • Combine all ingredients in a small saucepan
  • Warm over medium-low heat, whisking until well combined
  • Remove from heat
  • Pour directly into coffee to stir in or make a “faux latte”
    • To make a “faux latte”
      • combine desired amounts each of coffee and creamer in blender
      • blend on low speed for 30 seconds until foamy
  • Once cooled, store leftover creamer covered in fridge for a week (it still stirs in just fine when it’s cold)

If you like all things pumpkin this time of year, you should bake my Pumpkin Spice Cake and enjoy a slice along with your spiced coffee! If you make either pumpkin recipes, I’d love to see it; you can tag me on Instagram (mrsmollymills). Have some delicious coffee, cuddle up with your family, stay cozy…and enjoy your pinch of crazy!

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5 Comments

  1. Pingback: Pumpkin Bread with Crumb Topping – A Pinch of Crazy

  2. Pingback: No Bake Pumpkin Pie – A Pinch of Crazy

  3. Pingback: Mexican Mocha Creamer – A Pinch of Crazy

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