*This post may contain affiliate links. We may receive a small commission from the sale if you purchase from the affiliate link.
Our pumpkin spice latte creamer has all the seasonal flavors of your favorite coffee shop latte in the convenience of your own home.
Fall is fast approaching, and we all know what that means, pumpkin recipes will be all the rave. Additionally, one of the most popular coffees will be available for a limited time.
For those who are wondering which one I am talking about, it’s the pumpkin spice latte. I don’t recall when it first launched, but I can tell you, people love this drink.
Personally, I am not really a fan of the pumpkin spice latte; however, Kim drinks them like crazy. Furthermore, she’s always bummed when they stop selling them at our local coffee shop.
Kim tried to make a pumpkin spice coffee recipe similar to this one last year, but it didn’t turn out. She decided against sharing it because she wasn’t happy with the final product.
This year I decided to take a crack at making our version of the pumpkin spice latte. Since I’ve never worked in a coffee shop, I had no idea how this famous drink was prepared. With that being said, it would seem to me the most logical approach would be a spiced creamer. Simply take a heavy cream and start adding all the flavors of pumpkin pie.
This apparently was the right the approach because Kim adored the first batch of coffee creamer. By spending just a few minutes with the blender, I came up with what Kim thinks is the perfect at-home pumpkin spice latte. I want to be transparent and admit, I did not try this drink, so you’ll have to take Kim’s word on how delicious it turned out to be.
One thing is certain; it had to be pretty tasty because the batch disappeared in two days. The house smelled of espresso all day, every day until the creamer was all gone. In regards to flavor, it has all the classic pumpkin pie spices like cinnamon, nutmeg, and my favorite ginger.
Before I go, I wanted to mention one thing. Once this pumpkin spice latte creamer sits in the fridge overnight, it gets thick due to the sweetened condensed milk. Make sure you shake it before each use.
Also, you may not need as much creamer as Kim uses because technically we drink espresso and not coffee. So, a lighter roast may not need to have as much of the creamer. In closing, I wish everyone a long life, love everlasting, and a tummy full of pumpkin spice flavored coffee!
Pumpkin Spice Latte Creamer
- 1 Can Cooked Mashed Pumpkin (15 ounces)
- 1 Can Sweetened Condensed Milk (14 ounces)
- 1 Cup Heavy Whipping Cream
- 1 Cup Milk (2%)
- 1 Tablespoon Pumpkin Pie Spice
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Vanilla Extract
- In a large blender or food processor, combine all the ingredients and blend them for about one minute. The mixture will be thick and creamy.
- Then place the creamer in a sealed container and store it in your fridge for up to five days.
- When preparing a drink, shake the creamer well to mix settled ingredients. Afterward, use one part creamer to one part coffee for maximum pumpkin spice flavor. (example: four ounces of creamer and four ounces of coffee in the same cup.)