What’s the secret to making a silky smooth Pumpkin Spice Latte at home?
It starts with making your own flavored coffee creamer in your crock pot. Coffee creamers make it so easy to prepare fancy flavored coffee as you’re running (or in my case, doing that awkward fast walk to avoid spilling) out the door. Just pour n’ go!
The best part about making your lattes at home is that you can control the sugar. The recipe below is low carb and sugar-free! It can even be made vegan and paleo if you use dairy free milk in place of the heavy cream and half and half.
So, how can we make a coffee creamer that tastes like pumpkin without any chunkiness from the pumpkin puree? I’ll show you how!
It’s kind of like brewing tea…
…with pumpkin-filled teabag. Stay with me here…
Oh look, a crock pot! Phew, back in familiar territory. Set your crock to LOW and steep the pumpkin pouch in a sweetened milk mixture overnight (recipe below). After 8-12 hours, the flavors of the pumpkin and spices will permeate the cream, flavoring it intensely without getting any bits of fibrous pumpkin pulp into the mix!
Now, here’s the fun part. Turn off your slow cooker. Go do laundry, watch Netflix, write a term paper, or read about this sugar-free Pumpkin Gooey Butter Cake you should be making for Thanksgiving this year. Let the creamer cool to warm. You’ll want to wait until you can safely grab the “teabag” without burning your hands.
Hold the teabag with both hands, and squeeeze it gently but firmly, like you’re wringing out a sponge. Get out all of your rage and frustration from the week. If you secure the ends well with those metal twisty ties, you shouldn’t have any pumpkin or spice leaking out. I didn’t photograph this step because my hands were extremely goopy.
As a finishing touch, use a blender to smooth out the creamer. You can pour the creamer into a standing blender if you don’t have a stick blender. If you don’t have an immersion blender, consider investing in one. They’re life changing.
Store your creamer in a colorful rooster-covered olive oil dispenser that you found at Big Lots for $2. Your pumpkin spice creamer should keep in the fridge for 1-2 weeks… if it lasts that long.
- 1.5 cups coconut milk (or one 13.5 fl oz can)
- 1 Tablespoon sea salt
- 1 cup raw cashews
- Water (see instructions for amount)
- 1 cup canned pumpkin
- 2 Tablespoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1 teaspoon anise seeds (optional)
- 1/2 cup erythritol*
- 1/2 teaspoon pure stevia extract
- OR fabric from a cotton t-shirt
- Add cashews and sea salt to a glass bowl or measuring cup.
- Add filtered water to measuring cup until cashews are submerged and covered by an inch of water.
- Cover bowl with plastic wrap, and soak cashews overnight.
- Rinse cashews in colander for a minute to remove salt.
- Add cashews and coconut milk to high speed blender, and cover with lid.
- Gradually increase blending speed until you reach the maximum power, blending for 1 minute.
- Scrape down blender, and blend again on maximum power for one minute.
- Add cashew-coconut milk and vanilla to crock pot, and set to HIGH.
- Dampen the cloth your are using to make the pumpkin roll, squeezing it out to remove excess water.
- Set length of fabric on to a small plate, aligning it so that one end of it is centered on the plate.
- Place pumpkin puree in the center of the cloth, and make a well in it with the back of a spoon.
- Place spices in the well (should look like a spice volcano!).
- Roll up pumpkin spice roll, starting from one end and rolling to the other end.
- Secure ends with twisty ties.
- Open crock pot lid and add pumpkin tootsie roll to mixture, submerging it.
- Let crock pot cook on HIGH for one hour.
- Turn it down to keep warm, and let mixture steep overnight.
- In the morning, turn off the crock pot and remove pumpkin tootsie roll to a plate.
- Once pumpkin roll has cooled to the touch, wring it out over the liquid mixture in order to extract the pumpkin essence! Squeeze as much liquid out of the pumpkin tootsie roll as you can.
- Add sweeteners, and blend once more.
- Voila! You’ve just made pumpkin spice creamer that you can enjoy throughout the week. Keep it stored in a refrigerator container. I picked up a similar container to this one at Wal-Mart for $4.
- vanilla extract, and sweetener to crock pot. Turn the heat to low.
- Cut out a 17 inch by 9 inch piece of cheesecloth or cotton fabric.
- Spoon pumpkin and spices into the center of the cheesecloth.
- Roll up the cheesecloth. Start by rolling the pumpkin into a sausage shape. Continue to roll up the pouch until you reach the end of the fabric.
- Secure both ends with metal twisty ties. Twist the ties tightly to make sure they are secure!
- Place pumpkin roll in the middle of the crock pot and cover.
- Let crockpot cook for 1 hour cooking on HIGH, then turn down setting to WARM, and cook for 8 hours longer (I like to let it run overnight!).
- Turn off the crockpot, and allow mixture to cool until you can safely handle the pumpkin pouch.
- Squeeze pumpkin essence from the pouch to extract the juice. Really go town with the wringing, taking out any frustrations about life! ;)
- Blend the creamer to get out the lumps that may have formed while it was heating.
- Transfer creamer to a glass jar or other storage container. Store for 1-2 weeks in the refrigerator.
- Dispense 1/3 cup into your 3/4 cup of black coffee to make one latte.
- *To make this paleo, you could use coconut sugar, honey, or maple syrup in this recipe if you like. I recommend starting with 1/2 cup coconut sugar and tasting the creamer. It should be sweeter than you’d like the individual latte to taste because it is a concentrated mixture. Keep in mind that honey has a taste that can overpower the pumpkin spice flavor.
- 1,154 calories, 50g net carbohydrates (fiber subtracted), 19g protein, 89g fat
- 144 calories, 6g net carbohydrates (fiber subtracted), 2g protein, 11g fat
Nutrition Facts of an 8 oz Healthy Indulgences Pumpkin Spice Latte:
144 calories, 6g net carbohydrates (fiber subtracted), 2g protein, 11g fat
Nutrition Facts of an 8 oz Starbucks Pumpkin Spice Latte:
210 calories, 26g net carbohydrates (fiber subtracted), 8g fat, 7g protein
What is your favorite seasonal coffee drink? Inquiring minds want to know! (Mine is the Peppermint Mocha Latte.)