I try giving up coffee probably once every three months. This last time I actually made it a few weeks without coffee because I was really sick and it never sounded very appetizing. Well, now that’s over and I’m back on caffeine and here I go again with something pumpkin flavored for the colder weather!
I keep baking these Pumpkin Molasses Cookies and end up with some leftover pumpkin puree that I keep in my fridge. Last time I made Pumpkin Hot Chocolate with the leftovers and this time I decided to make my own coffee creamer! You’ll want to make this in a container that can be shaken up because you’ll want to give it a good shake before each use to get the pumpkin and spices well mixed. I used a mason jar, but you can use whatever floats your pumpkin-shaking boat.
Pumpkin Coffee Creamer Recipe:
12 oz. half and half
3 Tablespoons pumpkin puree
1 Tablespoon cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
3 Tablespoons Turbinado sugar – optional, if you like sweet coffee
Pour your half & half into your mason jar.
Add your pumpkin.
Sprinkle in your spices and sugar.
Give it a good shake and you’re ready for creamy, dreamy coffee!
If you’re not a pumpkin fan, you can make this sans pumpkin puree and have a delicious cinnamon vanilla coffee creamer!
