HAPPY FALL! I know that fall technically started a few days ago, but I have been wanting to make some delicious (natural) flavored creamer for a while. So today, in honor of National Coffee Day, I share with you a super easy homemade (fall) creamer recipe.
Now, this version is a Pumpkin Spice flavor, but as long as you stick with a basic “recipe” of half & half and condensed milk “base” you can make whatever flavors you want – this is a delicious homemade way to get the flavors you want without the chemicals (She Knows has some great “recipes starters” for other flavors for you).
Some days I wish that I liked my coffee black (it would be so much easier to just pour and go). At one point in my life I just took milk, but then I started adding sugar – and now can’t stand the taste without the sugar. At another point in my life I was looking for tiny ways to cut calories/preservatives and figured the creamers would be a good way to cut it out… but the flavor loss just wasn’t worth the benefit for me. So here we have a way to enjoy your coffee & drink it too – creamer with delicious flavors which you make at home without all the garbage! You could even add more sweet to this creamer itself and then skip the sugar in each individual cup to streamline your mornings even more!
I have a feeling that no matter how you like your coffee, or tea, or creamer – that you will like this “healthy” way to add some flavor to your morning, or evening, or afternoon. Whatever you drink your creamer in – Happy Drinking!
Homemade Pumpkin Spice Coffee Creamer
- 1 pint Half & Half
- ¾ can Condensed Milk (I had a 14oz can & used about 7oz – eyeball this, no measuring)
- ¼ Cup Pumpkin Puree
- 1 Tablespoon Pure Maple Syrup
- 1 Tablespoon Vanilla Extract
- 1 teaspoon cinnamon
- Whisk everything together.
- If you don't want any of the spices to remain in your creamer, wait to add the vanilla until after cooking. Mix it all in a medium saucepan and heat over medium heat until steamy. Remove from heat and stir in the vanilla. Using a strainer, transfer to a container. Let it cool and store in the refrigerator (up to 2 weeks?)
Inspired by She Knows & What Megans Making
Two Years Ago – Spaghetti with Delicious Ricotta Meatballs
And I leave you with this, Today’s Question of the Day… How do you take your coffee?