Every few months or so the topic of flavored creamer comes around in my circle of friends. Many of them are curious as to how to make their own for various reasons, usually it is because they are concerned about the chemicals in store bought flavored creamers, they are allergic to milk, or because of the calorie count.
Well, here we are in December and it is ’tis the season for Peppermint Mocha or Pumpkin Spice coffee. So if you have a hankering for a great cup of coffee or want to lavish someone in your life with a tasty homemade gift then I have two recipes that will do just the trick.
Pumpkin Spice Creamer
2 cups of 1/2 and 1/2 (or 1 cup cream with 1 cup whole milk)
*can be substituted for an non-cow’s milk such as unsweetened almond milk, soy milk, or coconut milk
4 tsp. ground cinnamon
2 tsp. ground ginger
1 tsp. ground all spice (I grind my own)
1 tsp. nutmeg
1/4 cup pumpkin puree
1/4 cup maple syrup or agave
*add 1/2 tsp. of pure vanilla extract if you are not using a vanilla flavored milk
NOTE: I made this one with my kiddos, it was really easy to include them and they were excited to make something to give as a gift.
METHOD
Pre-measure all of the ingredients, except for the milk, so that once the milk is ready to add to your ingredients you won’t be bogged down with measuring it all.
Put 2 cups of 1/2 and 1/2 or alternate milk into a saucepan on medium heat. Take care with almond milk, if it heats up too high or for too long the flavor changes.
Let it gradually come to a simmer from a medium heat.
Add the cinnamon, ginger, all spice, nutmeg, maple syrup, pumpkin puree, and vanilla. Whisk until well incorporated, about 2-3 minutes.
Funnel into storage jar and refrigerate. Lasts 2-3 weeks, keep refrigerated.
Peppermint Mocha Creamer
{also makes an awesome hot cocoa recipe!}
2 cups of 1/2 and 1/2 (or 1 cup cream with 1 cup whole milk)
*can be substituted for an non-cow’s milk such as unsweetened almond milk, rice milk, soy milk, or coconut milk
3 tablespoons of cocoa
1/4 teaspon peppermint extract
1/4 cup of maple syrup
1/4 teaspoon pure vanilla extract
METHOD
Let milk gradually come to a simmer from a medium heat in saucepan. Take care with almond milk, if it heats up too high or for too long the flavor changes.
Add the cocoa, peppermint extract, maple syrup, and vanilla extract. Whisk until well incorporated, about 2-3 minutes.
Funnel into storage jar and refrigerate. Lasts 2-3 weeks, keep refrigerated.
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GIFT SET OPTION: If you want to create something to pair with the creamer, in my post {reflections of a daughter} DIY Coffee Roasting, I explain the step-by-step process of roasting coffee in a popcorn popper! You can pair a half-pint or pint jar of coffee and a pint of coffee creamer as a gift set. Home-roasted coffee AND homemade coffee creamer = Happy Holidays!
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This looks awesome! I was eyeing it big time at last month’s food swap
I’ll definitely try this and package it up for holiday gifts.
Christine, let me know how it goes!
Awesome! So much easier to make up a batch like this! I’ve been doing the pumpkin spice one a cup at a time. D’oh! Why didn’t I think of this?!? Thanks.
Enjoy that cup of coffee!
This is so clever!! I love your blog, so many things I’ve favorited to come back to
Count me in as your newest follower!
Hey, thanks Ruby! Welcome