Made with real pumpkin puree, not pumpkin flavoring. How to make pumpkin lattes at home with this easy to add creamer with ingredients you can trust.
1 and 1/2 cups (360ml) heavy cream, half-and-half, or whole milk or your favorite dairy free milk alternative
2 Tablespoons (30g) pumpkin puree
2 Tablespoons (30ml) pure maple syrup
1/2 - 1 teaspoon pumpkin pie spice2
1 - 2 cinnamon sticks
In small saucepan over medium heat, whisk together heavy cream, pumpkin, maple syrup, and pumpkin pie spice. Add cinnamon sticks and increase heat to medium-high. Bring to boil, whisking occasionally, for 1 minute, then remove from heat and let creamer cool in pan 5 minutes before using in your coffee. Add sugar to your coffee if you take it that way. You can also add whipped cream and a sprinkle of cinnamon too.
Store leftovers in refrigerator for up to 1 week. Shake well before using.
For a dairy-free version, try almond, coconut, cashew, oat or soy milk.
I like a lot of spice, so I add close to 1 teaspoon pumpkin pie spice. Taste and add however much you like. You can make your own 1/2 teaspoon of pumpkin pie spice by blending a pinch each of ground ginger, ground cinnamon, ground nutmeg, ground cloves, and ground allspice.