A few years ago I was one of the original Starbuck’s Pumpkin Spice Latte addicts. I anxiously awaited the season and mourned its passing when it ended with the coffee chain running out of that delicious, spiced, chemical-laden syrup that they promoted successfully for years. They have since revamped their ingredients and have included real pumpkin.
Once I learned of the ingredients (know better, do better) I began making a version of this creamer starting in September. I’ll admit. It’s different than the commercial version, as is so often the case for REAL FOOD. It has a real flavor, pumpkiny and cinnamony, in the best way possible.
Feel free to play around with the spice levels. I like this version, but it may be too strong for some people and not spicy enough for others. The wonderful thing about making creamers at home is tailoring them to your exact taste.
The easiest way to make this is to whir it in a blender briefly. It mixes things up really well but I will note that if you allow it to sit for a while, it needs to be shaken up before you use it in your coffee. The real spice and pumpkin tend to settle at the bottom. I also use real, whole, raw milk and that, by nature, separates.
These are the things one must understand when you transition from foods that are artificially manipulated with homogenization and additives to keep liquids from separating. Knowing that all these ingredients are organic, produced in a responsible way and will add to my health instead of deteriorating it, make this small inconvenience a huge bonus. I hope you feel the same way and frequently enjoy homemade PSLs (Pumpkin Spice Lattes) during this beautiful Autumn season!
- 8 oz. half and half
- ¼ c. pumpkin puree
- ⅓ cup sugar or to taste (1/2 cup Lacanto sweetener for sugar-free)
- 1 tsp. pumpkin spice blend
- 1 tsp. cinnamon
- 1 tsp. vanilla
- pinch salt
- Combine all ingredients in a blender and whir for about 15 seconds.
- Store in the refrigerator for up to 4 days.
- Serves 4.