Make Your Own Pumpkin Pie Spice Coffee Creamer – 5 Recipes

| September 27, 2013 | 0 Comments

Pumpkin Spice

If you’re like me you crave the flavors of the season. Whether it’s peppermint candy canes of Christmas time or Mom’s Pumpkin pie at Thanksgiving.  Between the two I love the flavor of Pumpkin Pie. I like it so much it goes in my coffee everyday. I have seen it advertised but it still hasn’t arrived at the store yet. My cravings for it are starting to become obsessive.

To satisfy my Pumpkin Pie Spice addiction I have delved into the Internet to find a simple recipe to keep me quiet until the stores stock up. There are quite a few to chose from. Some are kind of complicated but then some are pretty easy for a kitchen bumbler like me.

I couldn’t decide which would appeal to most of you so I am including what I think are the best.

Pumpkin Spice Iced Coffee

Recipe type: Drinks
What You Need
What To Do
  1. Make two cups of strong coffee. While still warm, stir 1 teaspoon pumpkin pie spice mix into the coffee
  2. Allow the coffee to cool to room temperature. The spices will settle to the bottom of the coffee.
  3. Pour the coffee into a container with 1 cup of vanilla almond milk, being careful not to add the spices from the bottom of the coffee.
  4. Add a few cubes of ice and enjoy!

Pumpkin Coffee Creamer

by: Sugarysweets.com

Easy, delicious coffee creamer made at home. Pumpkin Spice is perfect for your fall cup of joe!
Ingredients

1 1/2 cup heavy cream, divided
1/4 tsp ground cinnamon
1/4 tsp allspice
1/4 cup pure pumpkin
1 can (14oz) sweetened condensed milk

Instructions

1. In a medium saucepan, whisk together 1/2 cup heavy cream, cinnamon, allspice and pumpkin
puree. Simmer over low for about 15-20 minutes. Remove from heat and cool completely.
2. Once cooled, whisk in the remaining heavy cream and sweetened condensed milk. Pour into
mason jars. Keep for up to one week in the refrigerator.
3. **SHAKE WELL before using

PumpkinSpiceCoffee

Homemade Pumpkin Spice Creamer

Ingredients:

1 cup milk (I used skim to keep it at least a little healthy)
1 cup of heavy whipping cream
4 Tbsp pumpkin puree
1 tsp pumpkin pie spice
4 Tbsp Maple Syrup
1 tsp of vanilla extract
1 tsp cinnamon

Directions:

In a medium saucepan, whisk together the milk, cream, pumpkin, maple syrup, and pumpkin spice. Heat over medium heat until it just begins to bubble around the edges. Remove from heat and stir in the vanilla. Strain through a fine mesh strainer and refrigerate before using.

Cinnamon Streusel Coffee Creamer

by: recipes.sparkpeople.com.  (I put this one in here because it was too good to pass up. I must try it.)

Virtually Fat-Free Cinnamon Streusel Coffee Creamer
Makes 1 ¾ cups

1 can (14 ounces) fat-free sweetened condensed milk

1 ½ cups original unsweetened almond milk

1 teaspoon vanilla extract

1 teaspoon almond extract

2 teaspoons ground cinnamon

Mix all ingredients together until well blended. Store in the refrigerator up to two weeks. Shake each time before use.

Pumpkin Spice 2

Pumpkin Spice Coffee Creamer

This recipe is from the blog deliciouslyorganic.net.

Pumpkin Spice Coffee Creamer
Makes 2 ¼ cups

1 cup whole milk

1 cup heavy whipping cream

3 tablespoons pureed pumpkin

1 teaspoon pumpkin pie spice

4 tablespoons maple syrup

1 teaspoon vanilla extract

In a medium saucepan over medium heat, whisk together the milk, cream, pumpkin, pumpkin pie spice and maple syrup. When the mixture begins to steam, remove from heat and stir in vanilla . Strain mixture through a fine-mesh sieve, pour into a glass bottle and store in refrigerator up to 10 days. Shake each time before use.

 

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Category: Coffee Recipe

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