Let’s get basic up in here. And I’m not talking about the pH scale.
Although all things pumpkin spice have gotten a bad reputation over the past few years for being associated with being basic, I don’t really care. That ish is delicious, and this won’t be the last pumpkin spice goodie you see on the blog. Not even sorry.
I could go on about how unhealthy traditional pumpkin spice lattes are, but honestly – #duh. By now we all know that they are actually sugar spice lattes with no actual pumpkin in them. You don’t need me to tell you that.
You may need me to tell you, that if you’re spending precious pennies to support your pumpkin spice latte habit, you’re dropping major coins and need to stop doing that. There’s no way the sugar spice latte is worth $5.00 a pop. I don’t know about you, but I would rather spend my money on other basic things. You know, like boots and leggings – the important things in life.
Back to the beverage at hand. I’m all about making coffee at home. It’s way cheaper, ready as soon as I roll out of bed and is much healthier because I can control the quality of ingredients. Aka use actual pumpkin in my pumpkin spice coffee.
I’ve been making this creamer for years and it is one of my favorite ways to have coffee. It comes together in a snap and tastes better than the coffee shop version in my humble, biased opinion.
To make a pumpkin spice latte, I add about a shot of the creamer to a mug of coffee or warmed cold brew (espresso would also work) and top with a little frothed almond milk. Voila! It’s as basic if you made it yourself right? 😉
- 1 Can of Coconut Milk
- 4 Tablespoons Pumpkin Puree
- 3 Tablespoons Pure Maple Syrup
- 2 Teaspoons Cinnamon
- ½ Teaspoon Nugmeg
- ¼ Teaspoon Cloves
- Dash of Ground Ginger
- ½ Teaspoon Vanilla
- Combine all ingredients in a high-speed blender until well-mixed.
- Add to coffee until desired flavor is reached (I add about 1 shot to my mug of coffee).
- Store in a sealed container in the fridge for up to 5 days.
- Are you a pumpkin spice fan?
- What are some of your #basic guilty pleasures?
I think you could just drink this straight 😉 Right? Yes! Hahahaha!
Oh for SURE! 🙂
Yes. This recipe was MADE for me. I love coconut milk and pumpkin spice and everything nice. I’m a basic a girl in fall and I don’t give a fuq! Can’t wait to make this
I think you just made up my new favorite rhyme – coconut milk, pumpkin spice and everything nice. What more could we need?
Unapologetically #basic and can’t wait to try this. Can’t go wrong with coconut milk and pumpkin.
Amen, sister. I too am unapologetically basic.
LOL this post put a smile on my face 🙂 PSLs have gotten a bad rap, for sure! Good thing there’s this recipe 😉
Exactly – they definitely don’t deserve that bad rap! 😉
This sounds delicious! I’ve been looking for a good recipe, and picked up a few cans of puree in anticipation. Thanks for sharing..going to make this as soon as I get home 😉
Awesome, hope you love it Gretchen! Stocking up on cans of pumpkin is always a good choice 😉
HOW DID I MISS THIS?! I think I need to make this weekend <3 PINNING
Yessssss you totally should. I hope you like it! <3
How about freezing small amounts in a mini muffin tin. When frozen put them in a zip lock bag in freezer.
It’s worth a try!
Cathy, did you ever end up trying to freeze it?
I’m not fully sure the mixture would hold up well to freezing – I still recommend just halving the recipe to make a smaller batch!
Oh me gosh, been looking for a whole 30 pumpkin spice creamer recipe to use in coffee for the fall time. Chocolate creamer and vanilla get dull after awhile yeah.
Let me know if you give it a try!
Oh man. This was amazing when I made it. Tastes just like pumpkin bread. Then I refrigerated it. Did not know that coconut milk will thicken in the fridge. Even putting it back into my nutribullet to blend again, it was like pouring gravy into my coffee. 🙁 wonder if I could use almond milk instead. The flavor was so good I think it’s worth a shit!
Obviously I meant…..with a SHOT!!! Sorry about that. The one time my phone autocorrects the wrong way. :/
Hahahaha no worries Erika, I have definitely made the same slip. Almond milk should still work too, it just won’t be as creamy. You can also try using coconut milk from a carton, not a can – that won’t thicken up as much!
Oh OK. I’ll try it from a carton before trying the almond milk. Thanks!!
I want to make this coffee creamer but can this homemade creamer last longer than five days in the fridge, I want a creamer to last longer than 5 days in my fridge even up to a good month you know. Usually when you buy creamers at the store which has a lot of awfu aritificual flavors in there can last in the fridge for months. With that being said, I cannot wait to make this recipe: It looks amazing! and how how much does this recipe fill up in a mason jar or can?
I want to make this coffee creamer but can this homemade creamer last longer than five days in the fridge, I want a creamer to last longer than 5 days in my fridge even up to a good month you know. Usually when you buy creamers at the store which has a lot of awful artificial flavors in there can last in the fridge for months. With that being said, I cannot wait to make this recipe: It looks amazing! and how how much does this recipe fill up in a mason jar or can?
Hi Jaclyn! I wouldn’t recommend trying to keep it for longer than 5 days. Since all the ingredients are natural and there aren’t any preservatives, more than that would be pushing it. When I made it, my mason jar was almost full. Hope that helps!
If your mason jar was almost full, what would you do with the leftovers if it only lasted for 5 days in the fridge! I wish I can make a natural coffee creamer to let it sit in my fridge longer than that because I would use it every-day since I drink coffee every-day and creamer can lasts months in the fridge if it’s store-brought?
Thanks again!
Jaclyn – maybe try halfing or scaling down the recipe to make less. Other than that, I’m not sure how to help! xo
Does the coconut milk become thick due to the cream in the cream
A little in the fridge, but it melts into hot coffee