This one is dedicated to my brother, who made it halfway through a conversation we were having about Starbucks “Pumpkin Spice Latte” thinking I was saying “bucket-size latte.” Which, depending on the size you opt for, actually isn’t that far off…
We were discussing these sugar-bombs because of the Starbucks I had found conveniently located right in the middle of the casino where I was staying during my weekend in Las Vegas. I’m always happy to find easily accessible coffee, but as I stood in line the following morning – fully intending to order a tall regular coffee – I saw it:
Not to sound like a broken record, but first Primal holiday season and all, plus these were a fall favorite in years past, plus I’m on vacation… So, yada yada yada before I know it I’m strolling through the maze of slot machines with the evil latte in my hand, rationalizing that I’d regain my self control once the temptation wasn’t a mere elevator ride away from my bed.
Which, as it turns out, hasn’t been very difficult; While I did enjoy the little cheat, I realized the concoctions are just too syrupy sweet now that I’ve retrained my taste buds. Still it’s the little rituals that reel me in this time of year, and I wanted a substitution good enough to make me not even think about that temptation. Enter homemade pumpkin spice coffee creamer. This can be made with whole milk, coconut milk, or heavy cream depending on the thickness you prefer and, of course, whether or not you’d like a dairy-free creamer. I’ve tried it all three ways, and they all work equally well.
I love simple treats, and this has all the spicy pumpkiny flavor without the overwhelming sweetness. If you’ve given up coffee, try a splash of it in your tea instead of milk or cream. Oh, and since it’s sugar-free, you can go ahead and have the bucket-size if you want.
Homemade Pumpkin Spice Coffee Creamer
1 cup Whole Milk, Coconut Milk, or Heavy Cream
2 tablespoons Organic Canned Pumpkin
½ teaspoon Cinnamon
¼ teaspoon Nutmug
¼ teaspoon Cloves (or Allspice)
½ teaspoon Pure Vanilla Extract
2 packets of Stevia Powder (I use Sweetleaf brand)
Combine all ingredients in a saucepan over medium heat. Whisk continually for a few minutes and remove from heat when the mixture begins to steam. Pour the liquid into a glass container through a fine mesh sieve or cheesecloth to remove remaining solids. Cool and store in the refrigerator. If the spices settle to the bottom of the bottle, gently shake it before using.
You can adjust the amount of ingredients depending on your personal taste – spicier, sweeter, more pumpkin, etc. Also, I prefer these smaller batches because I’m only making it for myself to take to work. I’m not sure what the shelf-life actually is, because I’ve always used it all before it has a chance to go bad. But this can easily be doubled or tripled to serve a crowd!