Thursday, October 10, 2013

'Skinny' Pumpkin Spice Coffee Creamer Recipe

So to say that I love Starbucks Pumpkin Spiced Lattes is an understatement. The second this time of year rolls around I'm doing backflips and headin' on over to Starbucks to grab a coffee. As much as I would love to, my budget just doesn't allow me to visit Starbucks on a daily (or even weekly!) basis to pick up one of their $5 cups of joe, so I've had to resort to getting crafty and making my own creations. 

One thing I have had on my 'to do' list is to make a homemade pumpkin spice creamer to add to my coffee so it will keep my crazy cravings at bay. After a little experimenting and adjusting, I finally came to create a recipe that I like and will continue to make and use.

Now, there are several variations of this recipe so feel free to do whatever you need to do to make your daily cup of coffee more enjoyable for yourself. You could change my recipe into a 'not so skinny' recipe or a 'super sugary' recipe, the sky is seriously the limit. What makes my recipe "skinny" is that I do not add in any sugar and I use 1% milk. You could make it even skinnier and use skim milk or like I said, you could totally sugar this recipe up and use whole milk and add in lots of sweetener! So lets get started on the base of this recipe!

What You Need:

1/3 Cup of Pumpkin Puree
1 1/4 Cup of Milk
1/2 Teaspoon of Vanilla Extract
1/2 Teaspoon of Cinnamon
1 Teaspoon of Pumpkin Pie Spice

What You Need To Do:

Combine all ingredients in your blender, stand mixer, or food processor and blend together until smooth/combined. 

At this point you will need to decide if your mixture is to thick for your liking. If you want at this point you may add more milk to loosen it up or you can also use a ultra fine mesh strainer or nut strainer to strain the thickness out of it (the excess pumpkin and spices) or if it does not bother you, leave it! I personally left it because the extra thickness gave it a frothy taste to my coffee! 

This recipe makes about 1 3/4 cups of creamer so you will want to store it in an airtight container in your refrigerator. I wouldn't keep it longer than 3 days because of the pumpkin puree but I guarantee it will be gone long before that!

Add the creamer to your coffee in the amount that you would like and then add sweetener if you choose to! The reason why I didn't add sweetener to the recipe is because there are some mornings where I want my coffee to be bitter and some when I want it super sweet! By not adding sweetener to the recipe I am able to decide that morning how I want my coffee. 


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  1. YUM!!! Living in Japan I miss the Stateside Bux around this time of year! We have Starbucks here but they don't do the pumpkin flavors, right now its almond stuff and a lot of Matcha flavors!

  2. Thanks for the wonderful idea! I am adding this to my grocery list. Being lactose intolerant, I'll have to use my light vanilla soy. Sounds very YUMMY!!!

  3. Thanks for the wonderful idea. I am adding these things to my grocery list. Being lactose intolerant, I'll have to use my light vanilla soy. Sound YUMMY!!!

  4. Great way to flavor my coffee! Thanks for the recipe. Too often, the pumpkin-flavored drinks that cost so much at coffee shops don't even have any pumpkin in them, just spices and maybe some artificial pumpkin flavor. This is also a good way to use up any canned pumpkin leftover from another recipe.

  5. I love pumpking spice lattes and now I can make my own. Thank you for your recipe; for the fact that it isn't filled with sugar and that it has ingredients that are not chemicals.


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