I
know a few of my friends who wait every year for Starbucks to bring back their
seasonal pumpkin spice lattes. What if you didn’t have to wait all year long and
could have pumpkin creamer to add to your coffee whenever you wanted?
I
have three versions of making the pumpkin spice creamer for your coffee.
The first version is high fat and high calorie
made with whole milk and half and half. This does make a sinfully rich and creamy
pumpkin spice latter or iced coffee.
The
second version is a lower fat and calorie version perfect for everyday use,
since it uses skim milk and does not have any half and half in it.
The
third version is what I call the Mommy cheater version. This is for all of us
mom (and dads) who are trying rush the kids out the door and just don’t have
time for anything! Believe it or not you can make this version while your
coffee is brewing.
High
Calorie Version
Ingredients
1
cup whole milk
1
cup half and half
4
to 5 heaping tablespoons canned pumpkin (not pumpkin pie filling)
4
tablespoons maple syrup
1
teaspoon pumpkin pie spice
1/2
teaspoon cinnamon
Directions
In
a saucepan, whisk together milk, half-and-half, pumpkin, syrup, and spices over
medium heat. When the liquid begins to get steamy, remove from heat.
Transfer
the mixture to a jar or other container using a strainer, and allow to cool in
the refrigerator.
Lower Calorie Version
Ingredients
1/4 cup pumpkin
1 Cup skim milk
2 Tablespoons vanilla syrup
1/4 Teaspoon pumpkin pie spice
Garnish:
whipped cream
pumpkin pie spice to sprinkle
Directions
Add pumpkin, milk and vanilla syrup together in saucepan, stirring to mix
well, until smooth. Add pumpkin pie spice and continue to heat on low until
mixture is steaming and foam appears.
1 Cup skim milk
2 Tablespoons vanilla syrup
1/4 Teaspoon pumpkin pie spice
Garnish:
whipped cream
pumpkin pie spice to sprinkle
Directions
Add pumpkin, milk and vanilla syrup together in saucepan, stirring to mix
well, until smooth. Add pumpkin pie spice and continue to heat on low until
mixture is steaming and foam appears.
Transfer
the mixture to a jar or other container using a strainer, and allow to cool in
the refrigerator.
The
Mommy Cheater Version is quick and simple if you have any
pumpkin butter. If not,
click here
For The Love of Pumpkin for
the recipe
Ingredients
1
cup 1%milk (you can use which fat content you like) or half and half
4
serving teaspoons (cereal spoons) of pumpkin
Combine
ingredients in a measuring cup
Using
small whisk beat until smooth
Pour
into hot coffee or in a jar and store in the refrigerator.
