Homemade Pumpkin Spice Creamer

Every fall, pumpkin-spice lattes (#PSL) make a comeback through coffee shops around the world, sweeping the Instagram universe by storm. However, pumpkin "flavor" doesn't really do much for me. I want real pumpkin in my coffee. 

So I came up with this simple, homemade pumpkin spice creamer recipe, so that you never have to endure conventional, syrupy, artificial pumpkin latte "flavor" again.

This creamer is rich and foamy, perfectly sweet and mildly spiced, AND it's almost impossible to mess up. Want to add fresh nutmeg? Do it! Grate in a little fresh ginger? Absolutely! Feel free to get creative and add your own unique spin.

Now...let's talk about non-dairy milks for a second.

Homemade is best. Period. Almond milk can be made in your slow juicer or blender, using nothing but soaked almonds (12h+) and water. It's so easy, creamy, delicious, and really doesn't even compare to the store bought stuff.

I wouldn't use hemp milk for this recipe due to its strong flavor, but you could use cashew, oat, or any other mildly-flavored, creamy homemade non-dairy milk.

If you're absolutely going to go with store-bought, I'll tell you that I LOVE using Ripple Foods Pea Protein milk because it has 8g of protein, and relatively little gums and thickeners, and the unsweetened version is extremely pleasant. If that one is not available, look for Good Karma flax milk (also w/ protein) or Califia Farms milks. 

Alternatively, you can also buy a can of organic coconut milk (with nothing else added, avoid thickeners and preservatives), and water it down until you get your desired consistency. If the can has separated and the top layer is hard, just add the contents of the whole can to a blender or bowl and whisk until combined.

Now, let's get you started so you can sit back, relax, and drift off to autumnal heaven.

Pumpkin Spice Non-Dairy Creamer

Pumpkin Pie Creamer

  • 1 1/2 cup Unsweetened non-dairy milk*

  • 1/4-1/3 cup Unsweetened pureed pumpkin (not pumpkin pie filling)

  • 1 1/2 Tbs. Pure Maple

  • 1 tsp. Ceylon Cinnamon

  • 1/8 tsp. Nutmeg

  • Small pinch of Sea Salt

  • Optional: 1/4 tsp. Vanilla Extract

  • Optional: freshly grated nutmeg, for topping

  • Optional: 1/2 inch of freshly grated ginger, if blending, and if you prefer a spicier drink

If using the creamer right away.....Add all ingredients to a small saucepan, and heat over low until steaming, whisking frequently, for about 5 minutes. Once the ingredients are thoroughly combined and hot, use an immersion blender or transfer mixture to a regular blender, and blend until a nice frothy layer forms on top (about 1 minute on high speed). Combine with coffee, espresso, or a black tea like chai for either a hot latte, or iced latte. Or proceed to my Pumpkin Pie Inspired Chia Pudding Parfaits, here.

If making for later use.....Combine all ingredients into a jar or blender, and blend on medium speed (or shake on full throttle) until all ingredients are thoroughly mixed. Store in a container with a tightly fitting lid in the refrigerator for 5-7 days. When ready to use, follow instructions above for heating.

That's it! I hope you love this as much as my husband and I do.
From my mug to yours,