Every fall and winter, I love to make this easy pumpkin spice creamer for homemade PSL’s! It is so easy and tastes so delicious poured into my morning coffee. This recipe is so tasty and will make your mornings feel cozy and festive!
Pumpkin Spice Latte’s have been around for quite a while and I am so glad they are here to stay. I love when fall hits and you can *finally* start ordering PSL’s at your favorite coffee shop. However, getting coffee out is expensive and is not something I do more than once or twice a month. And once or twice a month in fall and winter is just NOT enough pumpkin spice latte’s for me!
That is exactly why I decided to start making my own! I wanted to enjoy the cozy, warm drink throughout the seasons without having to spend all that money. I have played around with the recipe and I think this one is the best. It is so easy to make and store in the fridge for several days to be used as regular coffee creamer.
Okay, hold on. I know they sell PSL coffee creamer at grocery stores. But have you ever read the ingredients label? It includes things like vegetable oil, natural flavor (which is not so “natural”), and gums. All things that I do not want in my coffee! No thanks!
This homemade Pumpkin Spice Creamer is made with whole milk and heavy cream, pumpkin puree, pumpkin spice, and maple syrup. No wondering about what else is added in because it is all things you can feel good about! Plus, did I mention how delicious it is?!
If you are looking to make your mornings a little extra special during these festive months, this recipe is for you! It truly is the easiest and best pumpkin spice creamer for homemade PSL’s!
How to Make Pumpkin Spice Creamer:
Ingredients for pumpkin spice creamer:
- 1 1/2 Cup Heavy Cream or half heavy cream, half whole milk – your preference
- 1/4 Cup pumpkin purée
- 2 Tbs Maple Syrup
- 3/4 tsp pumpkin spice
Start by heating a small sauce pot on the stove at medium heat. Add in the pumpkin purée, milk, heavy cream, maple syrup and pumpkin spice. Whisk all of the ingredients together until well combined and bring to a low boil. Allow to boil for one minute and then turn the heat to low, letting the mixture simmer for 5 minutes.
Transfer creamer to a glass mason jar and store in the refrigerator for up to 5 days. Use in your coffee – cold or hot – exactly how you use regular coffee creamer, shaking the jar before use to ensure it is all blended nicely!
Out of Pumpkin Spice? Grab this Spice Blend EBOOK and make your own!
How to make coffee with a chemex:
We use this 8 Cup Chemex Pour-Over Glass Coffee maker for our coffee every day. We used to have the 6 Cup Chemex, but have found this one makes enough for us to not have to make an extra pot each day. There’s also enough for several people to have a cup if we have guests over.
For making coffee with a chemex, we start by heating our filtered water in an electric water kettle. This stainless steel electric water kettle is 1.7 Liters and is large enough that we can heat all the water we need one time instead of having to refill and reheat halfway through like we had to do with our smaller kettle. It also has a gooseneck spout for a precise pour, which is important when making pour-over coffee.
This is my favorite way to make coffee. It smells so good and is so fun watching the water pour over the coffee grounds, bubbling up as it goes through making delicious coffee in the carafe. It also eliminates the combination of plastic found in automated coffee makers. Really hot water and plastic combined every day for coffee seems like a lot of unnecessary chemical exposure. So we like to keep it simple with the stainless steel water kettle and glass carafe.
To keep the coffee warm after it is made, I pour myself a cup of course, and then pour the rest of the hot coffee into a large stainless steel vacuum sealed bottle. This helps to keep it warm to enjoy another cup without getting that burnt taste that traditional automatic coffee makers gives the coffee while keeping it warm.
How do you make coffee with a Chemex Pour-Over?
Heat filtered water in electric water kettle to about 200℉. While the water is boiling, place the chemex coffee filter in the chemex and place on kitchen scale. Grind your coffee, but don’t pour it into the filter yet! We have used this coffee burr grinder for years and love it.
Once the water has come to temperature, pour a bit of hot water over the chemex filter. This washes out a bit of the paper taste and preps the filter to make coffee. Pour that water out and place the chemex + filter back onto the kitchen scale.
Zero out the kitchen scale, set it to grams and add coffee grinds to the filter. Whatever this number is, multiply that times 16. Remember that number because that is how many grams of water you will pour over the coffee grounds! Zero out the scale one more time, and start pouring!
Your first pour should not fill the entire filter, but just enough to wet the coffee grounds and get that first “bloom” in the grounds. Let it drain a bit and then continuously pour the water in a circular motion, taking care to pour over the middle and the outside of the grounds equally.
Continue this process until you get to that number you multiplied earlier. That’s it! The best coffee and it really is quite simple!
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Looking for other delicious and simple recipes to try?
- Pumpkin Spice Sourdough Bagels with Pumpkin Cream Cheese
- Pumpkin Sourdough Pancakes
- Homemade Pumpkin Spice Granola
Pumpkin Spice Coffee Creamer
Creamy and delicious, this Homemade Pumpkin Spice Coffee Creamer allows you to enjoy a PSL in your home every morning!
- 1 1/2 Cup Heavy Cream or half heavy cream half milk
- 1/4 Cup pumpkin puree
- 2 TBS Maple Syrup
- 3/4 tsp pumpkin spice
- Heat a small sauce pot on the stove at medium heat.
- Add in the pumpkin purée, milk, heavy cream, maple syrup and pumpkin spice.
- Whisk all of the ingredients together until well combined and bring to a low boil.
- Allow to boil for one minute and then turn the heat to low, letting the mixture simmer for 5 minutes.
- Transfer creamer to a glass mason jar and store in the refrigerator for up to 5 days.
Use in your coffee - cold or hot - exactly how you use regular coffee creamer, shaking the jar before use to ensure it is all blended nicely!
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