It’s FALL, Y’all! Sweaters, fires and pumpkins, oh my! For most of the Northern hemisphere. In Texas, it’s still 90 degrees. Phooey. However, Mother Nature sent a blessed cool front a couple weeks ago and gave us a nice preview of cooler weather. The smallest human in my home immediately asked to roast marshmallows and I started craving all things fall; soups, cozy sweaters, and pumpkin-spice-all-the-things. Like this homemade, very little sugar, but oh so autumnally satisfying Pumpkin Spice Coffee Creamer. I swoon.
For the past decade, I have taken my coffee black. No cream, no sugar, no thank you. Until that Sunday morning last spring. After a particularly fun (like, super fun and so very way-past-my-bedtime late) evening out in Austin, we found ourselves at brunch with friends downtown. Freshly brewed coffee and all the brunchy things slowly bringing us back to life. On my second cup of coffee, it seemed like maybe cream might be a good idea in my current state. I mean, it was right there on the table. And holy smokes, I completely forgot how delightful a cup of coffee can be with real, honest-to-goodness cream. A decadent treat, rather than a utilitarian necessity. Ever since, on Sunday mornings that is my treat to myself. Real cream, none of that low-fat, dairy substitute foolishness, thank you very much, in my perfect cup of Sunday morning bliss. And sometimes on Saturday too. And perhaps the occasional Tuesday.
When that first gorgeous, cool breath of air made it’s way though the Hill Country, I found myself craving a Pumpkin Spice version of my Sunday morning treat. However, I am about as far from a Pumpkin Spice Latte person as an apple is to a German Shepherd. I ordered one once. A latte, that is, not a German Shepherd. Two sips in, I suffered a sugar coma and got a cavity. I wanted to like it, I really did. I wanted to feel all festive with my fancy Pumpkin Spice Latte. But, nope. It was so sweet, my teeth tingled. But I thought surely, I could make a Pumpkin Spice Coffee Creamer that would satisfy my craving and not send me straight to the dentist. As it turns outs, yep, yep we can!
I love this antique cream pitcher. It belonged to my grandma who passed away before I was born. It is one of the very few things I own that belonged to her and it makes me smile every time I use it.
Get ready for your pumpkin spice coffee fix. It’s so easy and it will be my treat coffee all autumn long. After Thanksgiving, maybe I’ll think about a peppermint version. But right now, I can’t get enough of this business. During my very diligent pumpkin spice coffee creamer research (ahem, getting lost on Pinterest), I found a multitude of options. However, they ALL contained gobs and gobs of sugar and some had actual pumpkin. I just want the spices in my coffee, thanks, not actual pumpkin. The recipe I eventually based mine on was over at Shugary Sweets. It was still on the very sugary end calling for an entire can of Eagle Brand Condensed Milk. And it had the pumpkin. So, we deep-sixed the pumpkin, cut the condensed milk down to just a tablespoon and doubled up on the cinnamon, cloves and nutmeg and vanilla. Yes, we are using condensed milk here. Because it’s amazing. Because we all deserve it. For a healthier version, you could easily use honey or agave. We’ll still be friends.
This is super easy and it makes enough for a week or two of your super special pumpkin spice coffee creamer, depending on how many coffee drinkers are in your household. For me this is exactly ONE. I knew Alan truly was in love with me when, during our dating years, he installed a coffee pot in his house just for me. Sweet guy, that one.
You see that vanilla up there? I’m not saying you need to buy this particular brand, but I am saying you need to be particular about which brand you do purchase. Mexican vanilla cannot be beat. I have tried a few and this is the one I love and use. And order here on Amazon because my local store does not carry anything I find acceptable. If you use the imitation stuff, you will be so disappointed. I sort of wax poetic on my love of Mexican vanilla over here when we talk about fudge. But fudge is a Christmas thing, and it’s September, so I’ll get back on topic. Just don’t use second-rate vanilla. Ever. You are better than that.
I adore this copper pot. I gifted this to Alan a few Christmas’ ago and we use it for all the sauces and this pumpkin spice coffee creamer. The copper eliminates hot spots, thus preventing any scorching of your cream. If you don’t own copper, you can use any small sauce pot, just watch it closely and stir frequently.
You only have to watch and stir for about 10 minutes. Then let it cool, add the vanilla and your preferred sweetener. I’m sticking with the condensed milk, thank you very much. It’s my treat after all. And it’s only a tablespoon in the entire batch. It doesn’t actually make your coffee sweet, but you need it to bring out the flavors of the spices and vanilla. If you prefer it sweeter, feel free to add more.
Go forth and enjoy your Pumpkin Spice Coffee, sans sugar crash. And if you live in Texas, maybe enjoy it over ice for a couple more weeks. Please share with your fellow coffee lovers! Thanks for being here.
Pumpkin Spice Coffee Creamer
- 1 Cup Heavy Cream
- 1/2 Teaspoon Cinnamon
- 1/4 Teaspoon Cloves
- Small Pinch Nutmeg (less than 1/8 teaspoon) (optional)
- 1 Teaspoon Vanilla
- 1 Tablespoon Sweetened Condensed Milk (can substitute honey or agave)
- Combine cream and spices in a small sauce pot and simmer over medium heat 10 minutes, stirring frequently to avoid scorching
- Remove from heat and allow to cool
- Stir in vanilla and condensed milk