Written by Katie Mae Stanley of Nourishing Simplicity
There is something lovely about wrapping your hands around a cup of hot coffee – it is soothing for the soul. Hot drinks always make me feel a sense of calm, whether it is in the quite hours of the early morning, with a friend or on a hectic day when kids can’t seem to get along. Just that brief moment of lifting the mug to my lips and taking a sip makes everything right, even if only for the moment.
I am by no means a black coffee kind of gal but I also can’t bring myself to use overly processed creamers as appealing as they might be. I tend to stick to a bit of raw cream, vanilla and maple syrup. In fact, I mixed them together to make my own vanilla creamer. With autumn here I couldn’t resist adding a bit of “fall” to my cup.
Pumpkin Spice Lattes are all the rage at the moment. When I have the time I like to make my own pumpkin pie latte but sometimes I want that bit of fall flavor without taking the time to whipped up a latte. I put my thinking cap on and decided to make my own pumpkin spice creamer.
Homemade creamers only take minutes to make. Once they are made you just store them in your fridge until you are ready to add them to your coffee. How easy is that?
(You can make your own pumpkin puree using this easy crockpot method here.)
- 1 cup whole milk (I use pastured raw milk)*
- 1 cup pastured cream (I use raw cream)*
- ⅓ cup pumpkin puree
- ¼ cup maple syrup
- 1 TBS vanilla extract
- 2 tsp pumpkin pie spice
- Liquid stevia drops to taste (optional)
- *If you do not want to use raw milk, you can use organic milk or two cups of a dairy free milk of your choice. If you are using canned coconut milk, use one cup of the milk and one cup of water.
- Pour all the ingredients into a blender. Blend on high for about 1 minutes. Or, you can pour the ingredients into a 1-quart jar and blend with an immersion blender.
- Store in a glass jar or bottle.
- Shake before use.
- Lasts for at least one week in the fridge.