Creamy Pumpkin Spice Creamer
This homemade pumpkin spice creamer is richer and more flavorful than store-bought versions. Perfect for adding a festive touch to your coffee, tea, or hot cocoa.
Equipment
- Blender
- Measuring Cups and Spoons
- Airtight Container
Ingredients
Ingredients
- 1 12-ounce can Full-fat Coconut Milk (refrigerated overnight) Scoop out only the thick, solidified coconut cream from the top.
- 1/2 cup Heavy Cream (refrigerated overnight)
- 1/4 cup Pumpkin Puree
- 1/4 cup Maple Syrup Adjust to taste
- 1 teaspoon Pumpkin Pie Spice
- 1/2 teaspoon Vanilla Extract
- 1/4 teaspoon Salt Pinch
Instructions
Instructions
- Chill the coconut milk and heavy cream overnight in the refrigerator. This helps achieve a thicker, creamier consistency.
- Scoop out the thick, solidified coconut cream from the top of the chilled can of coconut milk, leaving the watery liquid behind.
- In a blender, combine the coconut cream, heavy cream, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and salt.
- Blend until completely smooth and creamy. This may take a minute or two. Scrape down the sides as needed.
- Taste and adjust the sweetness and spices to your liking. Add more maple syrup for sweetness or more pumpkin pie spice for a stronger flavor.
- Pour the creamer into an airtight container and refrigerate for up to 5 days. Stir well before each use as the cream may separate slightly.
- Enjoy! Add 1-2 tablespoons to your coffee, tea, or hot cocoa. You can also use it to top oatmeal, pancakes, or waffles.
Notes
For a richer flavor, use full-fat coconut milk and heavy cream. You can also experiment with other spices like cinnamon, nutmeg, or ginger.