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, sugar-free, and can even be made vegan and paleo.
So, how can we make a coffee creamer that tastes like pumpkin without any chunkiness from the pumpkin puree? I’ll show you how!
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 cup heavy cream*
- 1.5 cups half and half
- 1 cup water
- 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)
- Add cream, half and half, water, 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.
- Wait 8-12 hours for mixture to steep.
- Turn off the crockpot, and allow mixture to cool until you can safely handle the pumpkin pouch.
- Squeeze pumpkin essence from the pouch all of the juice is extracted.
- 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 recipe vegan and paleo, combine 1.5 cups of full fat coconut milk with 1.5 cups of cashew milk. You can find out how to make your own cashew milk here. I use 1 cup of cashews for every 2 cups of water to make the cashew milk for this recipe.
- **You could use coconut sugar or regular sugar in this recipe if you like. I recommend starting with 1/2 cup and tasting the creamer. It should be sweeter than you’d like the individual latte to taste because it is a concentrated mixture.
- 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.)