Homemade Pumpkin Coffee Creamer

October is one of my favorite months of the year and it while it may be the last week of October I thought I would share my homemade pumpkin coffee creamer recipe. I love being able to make my own coffee creamer because I can have whatever I want when the mood strikes me. So like back in February of this year when I was craving an iced pumpkin coffee I could have one. I did not have to worry about pumpkin creamer not being available in stores.

Without further delay here is the recipe:

  • 1 – 14 oz can sweetened condensed milk
  • 2 cups any type of milk you like (I use original almond milk)
  • 5 tbsp canned pumpkin
  • 1 tsp pumpkin spice
  • 4 tbsp maple syrup (I use grade B only)
  • 1 1/2 tsp vanilla extract

Put all ingredients in a blender and blend. Store in a quart mason jar in fridge for up to 1 week with almond milk or until expiration date of whatever milk you used.

Remember to shake before using each time as the pumpkin spice tends to separate. I use 2 tbsp in my coffee. Feel free to use more or less.

A side note this is not necessarily a “healthy” recipe but I believe you can indulge with moderation.

I am hoping to share a different homemade coffee creamer every month for variety. Let me know what you think. Would you like more homemade coffee creamer recipes?

Have you ever made coffee creamer? If so what is your favorite recipe? What did you think of this recipe?

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