I can't help myself tis the season
BY JENNY SMITH MATTFELDT Published September 12, 2024
It's still over 100 in Arizona but I am fully deluding myself that it's fall. I can't help myself, September hits and I'm searching for a pumpkin spice latte. Most psl's from a coffee shop have a substantial amount of sugar, which is fine once in a while, but I'm wanting to have these everyday and drinking 50 grams of sugar from one coffee does not fit my goals. I'm a huge proponent that you shouldn't restrict yourself but there's usually a way to alter stuff to fit your lifestyle.
For how simple this recipe is I managed to screw up three times. I made it a couple times to really perfect it because when the ratio isn't right the pumpkin is not great. Super simple though let's get after it.
Pumpkin Spice Coffee Creamer |
2 cups milk or half and half 2 -3 tablespoons pure pumpkin puree Honey to taste (or sweetener of choice, brown sugar would be so great in this) Pumpkin Pie Spice (can make your own with allspice, cinnamon, cloves, ginger, & nutmeg) Vanilla Extract |
So, so simple but make sure to stick to that ratio of milk to pumpkin. In a sauce pan at low/medium heat add milk, pumpkin, honey, vanilla, and spices. Allow it to simmer for a few minutes, then I pour mine into a shaker bottle so I can keep it mixed, let it cool then refrigerate. |
Tips & Tricks
Make sure to take the time to simmer it over heat, I tried making it once cold in a shaker bottle and you just end up with chunks of spices.
Make it sweeter if you're making it with cream and less sweet if you're making it with milk. This makes for a better consistency when you're adding it to coffee.
If you have extra pumpkin puree put it in a ziploc bag, draw some lines, and freeze flat. Then you can snap off a chunk next time you need it (works amazingly with tomato sauce as well).
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