Spiced Pumpkin Creamer

You know what, I don’t like pumpkin pie. You know what else? I have never purchased a can of pumpkin puree or ever baked anything with pumpkin in it (unless you count roasting pumpkin seeds.) However, many years ago a popular coffee-house chain starting with the letter “S” gave me a Spiced Pumpkin Latte for FREE — they made it by mistake and asked if I’d like it. It was SO good… I couldn’t believe how much I liked it, except for the part where I’d have to pay $5 if I wanted another one (i.e. $5 for something I could slurp down in 5 minutes), that part I didn’t like so much. Then, I happened upon Pumpkin Pie Spice Creamer at the grocery store, less than $5 for a large bottle which meant that I could mix cup after yummy cup at home. BUT ~ the creamer is filled with all kinds of artificial junk ingredients… boo!!

One of the (many) reasons I started a blog was to challenge myself in the kitchen – I love baking, but after 17+ years of being in charge of providing/preparing/making food for my family I was kind of desperate ready to change things up a bit. The exciting part is – now when I have a craving for something, I figure out how to make it myself. So, instead of giving up flavored creamers, I decided to make my own which I described in the Vanilla Bean Creamer post. I have always really liked “coffee” flavored candies, ice cream etc., but black coffee – forget it! Do you see a trend? Candies/Sugar & Ice Cream/Cream… The cream & sugar are two reasons I enjoy flavored coffee creamers. The 3rd reason is for the flavor – in this instance Pumpkin Spice. Therefore, this recipe blend is, in my opinion, the perfect blend of Pumpkin, Fall Spices and creamy sweetness. While some people prefer to find the perfect recipe “as-is” – in this instance, one of the best things about making your own creamer is that any of the ingredients can be EASILY modified to suit your tastes perfectly. note: The strength, roast and blend of the coffee you use will also affect the flavor.

p.s. If you are not a coffee drinker – this would also taste fabulous in tea or hot chocolate!!

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Spiced Pumpkin Creamer {makes 1 cup/can be doubled}

  •  1 c Cream (or Half and Half, Whole Milk etc.)
  • 1/4 c Pumpkin Puree
  • 1/4 c Dark Brown Sugar (if you like it sweeter – 1/3 c)
  •  1 tsp. vanilla (or 1 vanilla bean)
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. ground cloves
  • 1/4 tsp. all spice (optional)

Heat the cream over low/medium low heat until steamy or just before it begins to boil. Remove from the heat and whisk all of the ingredients into the saucepan, cover and allow to steep until cool. Strain into a container and refrigerate until cold. Shake gently before serving.

Use within a few days (use expiration date on cream/milk/half and half as a guide)

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note:  Allowing the creamer to sit & cool for awhile allows the pumpkin & spice flavors to infuse themselves into the cream. Straining the cooled creamer, removes some of the spice remnants which may cause the creamer to take on a slightly bitter taste, the pumpkin and any curdled milk/cream. I (along with one of my daughters) tested  drank this creamer hot off the stove without straining it, strained, and  chilled from the fridge – we enjoyed it all 3 ways.

 

Source: Inspired by Starbucks™ Spiced Pumpkin Latte

This post was shared with The Frugal Girls! Chic’n Crafty Party

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