Drinks
Purely Pumpkin Creamer
Homemade · 5 minutes on the stove · Makes about 2 cups
A simple homemade pumpkin coffee creamer made with real pumpkin, pure maple syrup, and warm spice. Stir it into hot coffee or cold brew for an easy fall latte at home.
Ingredients
- 1 cup A2 whole milk (or milk of your choosing)
- ¾ cup organic half-and-half
- ¼ cup plain pumpkin purée (not pumpkin pie filling)
- 2 tbsp pure organic maple syrup
- 1 tsp vanilla extract
- ½ tsp pumpkin pie spice
- Tiny pinch of salt
Instructions
- Warm and whisk. Add everything to a small saucepan and whisk over low heat for 3–5 minutes, just until smooth and warm. Don’t let it boil.
- Cool. Take it off the heat and let it cool completely.
- Bottle it. Pour into a clean jar or bottle with a lid and refrigerate.
- Shake and pour. Shake well before each use, since the pumpkin naturally settles.
How to enjoy
Stir ¼–⅓ cup into hot coffee, or pour over cold brew and ice for an easy fall latte at home.
Make it your way
Taste before adding any extra sweetener; the maple and spice may be all you need. For a lighter version, use more milk and less half-and-half.
Storage
Keep refrigerated at 40°F or below and use within 3–4 days.
Macros are estimates per ¼ cup, made with A2 whole milk.
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