Fall Spice Coffee Creamer Recipe

Also known as “pumpkin-less-pumpkin-spice coffee creamer.” ;) Allow me to explain.

I so badly wanted to send a pumpkin spice coffee creamer recipe to my weekly Farm Letter readers. Yesterday I spent three hours in the kitchen with some of my favorite ingredients: raw milk, maple syrup, cinnamon…. And after making three different batches trying recipes from Instagram and creating my own, I came to the conclusion:

I won’t want pumpkin in my coffee.

It’s not that I don’t enjoy the flavor. If I had a pumpkin syrup, it would be great. But since I have canned pumpkin, which is easy for you and me to source from a grocery store or your own garden, it made a pulp-y, thick texture that I didn’t enjoy. And I didn’t want to share my recipe creations if they weren’t great!

This morning, I went back into the kitchen to make a pumpkin-less coffee creamer and it was done in 10 minutes and I love it. I think you will, too, (if you love all things Fall)!

It has maple and cinnamon flavors without being too sweet, and the vanilla and salt bring it all together.

Honestly, I was sad to see summer go, but Fall is really here now that the nights are getting cooler and I’ve spotted a few leaves starting to turn. So I’m embracing the season. I hope you enjoy!

Fall Spice Coffee Creamer

1/2 cup Raw Cream (poured from the top of your raw milk jug without shaking)

1/2 cup Raw Milk (after shaking)

1/4 cup Maple Syrup

1 Tbsp. Pumpkin Pie Spice

1 pinch Redmond Real Salt

1 tsp. Vanilla Extract

In a small pot, combine the cream, milk, maple syrup, pumpkin pie spice, and salt.

Whisk over med-low heat until incorporated together.

Remove from heat and stir in vanilla.

Store in a glass jar in the fridge. Keeps for 1 week.