This right here may look like any old cup of coffee, but don’t be fooled. It’s really fall in a cup. And by fall I of course mean maple pumpkin coffee creamer. I’m sure you’ve realized by now my obsession with all things fall, specifically pumpkin treats, knows no boundaries. So of course I love me a good PSL (pumpkin spice latte). But the $5-a-cup, not so much. Back in the baby days of RC, when my pictures were scary (really scary), I made a pumpkin syrup as part of a pumpkin latte. I’ve since realized that traditional form of the PSL is a little too sweet for my liking so I came up with this creamer instead.
Maple Pumpkin Coffee Creamer
Makes about 1 1/2 cups
1 can (12 ounces) of evaporated milk
2/3 cup of pumpkin puree
1/2 a teaspoon of cinnamon
2 pinches of ginger
A pinch of salt
1 teaspoon of vanilla extract
2 tablespoons of maple syrup (can adjust based on your sweetness preferences)
In a small pan, over medium-low heat, combine all ingredients. Whisk everything together until it is smooth. If you choose to you can strain the liquid. Otherwise, add a few tablespoons to a cup of coffee and refrigerate the rest in a tightly sealed container for up to a week. Just make sure to give it a good stir before using again.
*Please note I chose not to strain the pumpkin puree out, which means my coffee requires a stir here and there to prevent the pumpkin from lumping up. If your prefer you can strain the creamer through a fine sieve and then toss the pumpkin.