I will admit I am quite fussy when it comes to Pumpkin Spice coffee and if it's not as good as the Starbucks flavour then it's a no from me, which is why I decided to try and create something myself that can easily be whipped together in less than ten minutes and will mean you can have Pumpkin Coffee any time of the year.
Over the past few weeks I have been looking into other recipes on how to make a nice creamer and after quite a bit of tweaking I feel like this is the best I can make it! So here it is, my own Pumpkin Spice Creamer. Luckily this year Asda has decided to stock tinned Pumpkin, along with Sainsburys (who seem to have it all year) so if you're struggling to find pumpkin, try there first. If you have no luck, Amazon is your friend. Oh and if you don't have pumpkin spice available just mix up 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger and 1/8 teaspoon of ground cloves. Increase the quantities to make a nice large batch and maybe keep a jar in the cupboard throughout the year?
250ml of heavy cream
250ml of Milk
4 tablespoons of soft brown sugar
2 table spoons of tinned pumpkin (or use the soft flesh from a fresh pumpkin, blended)
1 tablespoon of pumpkin pie spice
1/2 teaspoon of vanilla
In a saucepan add the pumpkin pie spice, sugar, vanilla, pumpkin and half of the milk over a medium heat. Whisk together until the milk is just about to boil.
Remove from the heat and add the remaining milk and cream and whisk together until it is all full mixed. The creamer should be fairly cool at this point so you can easily place it into a small jug, bottle or container and then leave in the fridge.
You can use this right away in your hot drinks or leave over night for everything to really fuse together in the fridge. Be sure to give the creamer a little mix before use and only keep for around 4-5 days.