It’s one of my favorite pass times. ;-) Knowing Target would be insane, I decided to whip up some pumpkin spice coffee creamer at home on my own instead. First off, I could …
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Instructions In small saucepan over medium heat, whisk together heavy cream, pumpkin, maple syrup, and pumpkin pie spice. Add cinnamon sticks and increase heat to medium-high. Bring to boil, whisking occasionally, for 1 minute, then remove from heat and let creamer cool in pan 5 minutes before using in your coffee.
It turns your coffee into a delicious pumpkin spice latte in seconds, and it’s made with all-natural, no artificial flavors or sweeteners! In fact, this recipe works with any keto-friendly sweeteners like erythritol, allulose, or sugar-free maple syrup made from Monk fruit. Is Pumpkin Spice Creamer Sugar-Free?
Don’t leave anything out. The base of pumpkin spice coffee creamer is obviously cream. I recommend heavy cream for the richest flavor and texture, but half-and-half or whole milk can be used instead. For a dairy-free alternative, try using coconut milk, cashew milk, or almond milk.
Stir in the pumpkin puree, vanilla and stir until completely combined. Drizzle in the water and stir or blend until combined. Store in a tightly sealed container in your refrigerator for up to one week or until the cream expiration date. Use 1-3 tablespoons in your coffee.