Weather: 46 and drizzly
What I’m listening to: All I Want, Kodaline

You may have heard that there’s a Pumpkin Spice Latte shortage at Starbucks this year. Gasp! So, the first thing I want to say to say to you is that I think it’s time to make some homemade Pumpkin Spice Latte Syrup, one of the very first things I ever posted to the blog a year ago after weathering my very own personal version of a Starbucks shortage.

Pumpkin Spice Coffee Creamer via Alaska from Scratch

The next thing I want to say to you is that I’m a coffee creamer junkie. It’s the truth. We go through large quantities of the bottled sweet stuff in our house, mostly because I can’t drink my coffee without it. And it’s not just a little splash. It’s of the “would you like a little coffee with your creamer?” variety. People make fun of me for it – those coffee purists out there – you know who they are.

Pumpkin Spice Coffee Creamer via Alaska from Scratch

Pumpkin Spice Coffee Creamer via Alaska from Scratch

So, I woke up one morning recently to a freshly brewed pot of coffee and not a drop of creamer. Blast! In what must have been a moment of exhaustion, I had completely overlooked the fact that we were out of the creamy liquid that makes every cup of coffee drinkable for me. Suddenly, I had an idea. A wonderful, terrific, morning-rectifying, sanity-saving idea. I had a batch of homemade Pumpkin Spice Latte Syrup sitting in a jar in the refrigerator. And I had a carton of half-and-half. Eureka! I’ve found it. Syrup, cream, vanilla + coffee and I was one happy girl again. And let me tell you, I made two big batches of this homemade creamer back to back, and when it was all gone and I went back to the bottled sweet stuff, I had a hard time transitioning back. Because this homemade stuff is that good. In fact, I made sure I had all the ingredients on hand this week to make up another batch.

Pumpkin Spice Coffee Creamer

Yields: 3 cups creamer

  • 1c prepared [Pumpkin Spice Latte Syrup|], chilled
  • 2c half-and-half cream
  • 1/2t vanilla

Stir the ingredients together until well combined. Use as you would regular coffee creamer. Store in a jar or sealed container in the refrigerator. Shake before each use (as the pumpkin will settle to the bottom).

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