Now that we’re officially into Fall (even though it was 105 yesterday in LA!), I’m in full pumpkin mode. You guys know how much I love a Pumpkin Spice Latte (or, a “PSL” as the cool kids call it), so when I came across this recipe to make my own pumpkin spice creamer, I knew I had to make it. It’s super simple and will keep in your frig for up to 2 weeks. And let me tell you, it tastes UH-MAZ-ING… better than Starbucks! You’re welcome!
Ingredients
- 2 cups heavy cream, half-and-half, or dairy/non-dairy milk (I used almond milk)
- 1 (14oz) can sweetened condensed milk
- 3 tbsp. canned pumpkin
- 1 tsp. pumpkin pie spice
- 1 tsp vanilla
Instructions
Combine all ingredients in a 1-qt canning jar and seal. Shake before serving. Makes 3 1/2 cups.
Drink all season long 🙂
Recipe found on Better Homes and Garden
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