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As you may remember, I am a coffee addict. I love my coffee. I really love to add flavored creamer to my coffee. A few months ago I decided to switch out the creamers with a lot of chemicals in them for a more natural choice of creamer. Then I decided to make my own. I love the French Vanilla coffee creamer recipe I made, so I decided to branch out and see if I could make a Fall creamer that tasted just as good.
I call it Pumpkin Spice Coffee Creamer but my friend always calls it pumpkin pie coffee creamer.
This is a very simple recipe to make. I normally make my creamer in a pitcher and then just transfer it to a recycled creamer bottle. This time I decided I would use a mason jar because it takes a lot of mixing to get the ingredients completely incorporated.
Start with a can of sweetened condensed milk and regular milk. I like to use 2 % because that is what we have in the house but you can use whatever kind you have.
Add in pumpkin, vanilla, maple syrup and pumpkin pie spice.
Shake and shake and shake, and when you think it is ready shake a little more.
Store in the refrigerator for up to 2 weeks. Enjoy.
- 1 14 ounce can of sweetened condensed milk
- 2 cups of milk
- 2 teaspoons vanilla
- 2 teaspoons pumpkin pie spice
- 4 tablespoons pumpkin puree - not the pumpkin pie ready kind
- 3 tablespoons maple syrup
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Start with a can of sweetened condensed milk and regular milk. I like to use 2 % because that is what we have in the house but you can use whatever kind you have.
-
Add in pumpkin, vanilla, maple syrup and pumpkin pie spice.
-
If using a mason jar or other container with a tight lid, Shake and shake and shake, and when you think it is ready shake a little more. If making in a pitcher, stir and stir and stir some more.
-
Store in the refrigerator for up to 2 weeks. Enjoy.
