Homemade Pumpkin Spice Coffee Creamer
Indulge in the delicious flavors of fall with this homemade pumpkin coffee creamer recipe. Add a touch of sweetness and warmth to your morning brew!
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Equipment
- Small bowl
- Medium pot
- Fine meshed sieve
- Glass container
Ingredients
- 1 ½ cups Sweetened condensed milk
- 1 ¾ cups *Whole milk for the long version, instead of the sweetened condensed milk
- ½ cup *Sugar for the long version, instead of the sweetened condensed milk
- 1 ½ cups Pumpkin Puree
- 1 ¼ cups Heavy cream
- ¼ tsp Ground cinnamon or 1 Cinnamon Stick
- ¼ tsp Ground ginger
- ¼ tsp Ground nutmeg
- ¼ tsp Ground cloves or 4-5 pieces
- ¼ tsp Ground allspice
- You can replace the spices with 1 tsp store-bought pumpkin spice mix.
- ¼ tsp Salt
Instructions
Instructions - short version
- If you use separate spices (¼ tsp Ground ginger, ¼ tsp Ground nutmeg, ¼ tsp Ground cloves, ¼ tsp Ground cinnamon, and ¼ tsp Ground allspice), mix them in a small bowl together to create pumpkin spice, and have them ready for use.¼ tsp Ground cinnamon, ¼ tsp Ground ginger, ¼ tsp Ground nutmeg, ¼ tsp Ground cloves, ¼ tsp Ground allspice
- In a small pot, pour in 1 ½ cups Sweetened condensed milk and ¼ tsp Salt, and bring it to a low simmer.1 ½ cups Sweetened condensed milk
- Add 1 ¼ cups Heavy cream, 1 ½ cups Pumpkin Puree, and spice mix, then bring everything together to a simmer again on low heat while constantly whisking for 5-10 minutes.1 ½ cups Pumpkin Puree, 1 ¼ cups Heavy cream
- After the final simmer, strain the liquid into a glass container or glass bottle and leave it to cool down completely.
- After it is cooled down to room temperature, seal it or cover it with a cling film and keep it in the fridge.
Instructions - extended version
- If you use separate spices (¼ tsp Ground ginger, ¼ tsp Ground nutmeg, ¼ tsp Ground cloves, and ¼ tsp Ground allspice), mix them in a small bowl together to create pumpkin spice, and have them ready for use.¼ tsp Ground ginger, ¼ tsp Ground nutmeg, ¼ tsp Ground cloves, ¼ tsp Ground allspice
- In a small pot, pour in 1 ¾ cups *Whole milk, ½ cup *Sugar, and ¼ tsp Saltdd the cinnamon stick, and reduce the liquid to 1⁄2 of the starting volume on low heat, mixing and scraping the sides occasionally of the pan using a silicone spatula. (Total weight after reduction should be about 300-350 g/ml). This process will take about 30 minutes in total.1 ¾ cups *Whole milk, ½ cup *Sugar, ¼ tsp Salt
- Once we get the milk reduction/condensed milk, we can add the heavy cream pumpkin puree, and spice mix, then bring everything together to a simmer again on low heat while constantly whisking this time for another 5-10 minutes.
- After the final simmer, we can strain the liquid into a glass container or glass bottle and leave it to cool down completely. After it is cooled down to room temperature we can seal it or cover it with a cling film and keep it in the fridge.
Notes
The total amount of salted caramel coffee creamer made from this recipe is about 3 ¾ cups (that’s about 60 tablespoons). Use 1-2 tablespoons per serving.
Nutrition
Serving: 1Serving | Calories: 87kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 24mg | Potassium: 92mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 2093IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 0.2mg
Servings: 30 Servings
Calories: 87kcal
