DIY Pumpkin Spice and Peppermint Mocha Creamers
When leaves crunch under your feet and the colors of fall surround you, it’s the perfect time for a cup of coffee with a little bit of fall flavor. Michelle Williams and Annie Christianson created two custom, DIY coffee creamers to help you make the perfect pumpkin spice or peppermint mocha coffee at home. They both use quality, organic ingredients, and just a few simple steps to give you all the fall flavor you crave.
DIY Pumpkin Spice Coffee Creamer
By Michelle Williams of Coffee And Champagne
It doesn’t feel like fall until you smell pumpkin spice filling the air. I love that spiced scent so much and constantly want it to fill my home — not to mention incorporated into all of my seasonal dishes. I’m consistently downing pumpkin spice lattes which at a café can add up really quickly. I decided to make my own pumpkin spice coffee creamer using organic ingredients that I trust. Wow! Using curated, high-end ingredients makes a huge difference!
Since you are making your own pumpkin spice coffee creamer, make it exactly the way you like it. Carefully taste your creamer along the way (make sure to blow on it to cool it down before tasting) and add a little more of whichever spices your palate is craving. Enjoy the taste of fall!
Makes about 2 cups
2 cups Organic Valley Half & Half
4 Tablespoons pumpkin puree
2 ½ Tablespoons real maple syrup
¼ teaspoon ground nutmeg
¼ teaspoon ground clove
¾ teaspoon ground ginger
2 cinnamon sticks
½ vanilla bean (or substitute ½ teaspoon pure vanilla extract)
- Pour Organic Valley Half & Half into saucepan.
- Whisk in pumpkin puree, maple syrup, nutmeg, clove and ginger.
- Add cinnamon sticks. With a paring knife, slice vanilla bean lengthwise and scrape out seeds. Add seeds and pod to the pan. If using pure vanilla extract as a substitute for the vanilla bean, add it in with the cinnamon sticks.
- Turn heat to medium, and while continuously whisking, bring mixture to a gentle boil. Then, remove the mixture from heat.
- Let creamer sit for 10 minutes to really absorb the flavors, occasionally whisking as it steeps.
- Keep warm to add to hot coffee right away, or carefully pour into a jar. Store in the refrigerator and enjoy within a week.
DIY Peppermint Mocha Creamer
By Annie Christianson
This Peppermint Mocha Creamer is incredibly quick and easy to make, and adds a big boost of festive flavor to your morning cup of coffee. Unlike many of the flavored creamers available in the store, this make-your-own version uses all real ingredients. Even better, you probably already have these ingredients in your kitchen, so you can whip this up quickly and enjoy it all holiday season.
This recipe uses a combination of melted chocolate and cocoa powder. It gives the creamer a smooth, rich texture. Peppermint and vanilla extracts provide additional depth to the flavor of the creamer. Start light on the peppermint, then add more if you want a stronger flavor. For a boozy brunch option, try leaving out the peppermint extract and add a splash of peppermint schnapps to your cup of coffee along with the creamer.
Makes about 2 cups
2 Tablespoons cocoa powder
3 ounces bittersweet chocolate (60-70% cacao), finely chopped
1 1/4 cups Organic Valley Half & Half
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 to 1 1/2 teaspoon peppermint extract (adjust to taste)
- Add the cocoa powder, chopped bittersweet chocolate and a dash of salt to a 1-quart Mason jar with a metal lid. Set aside.
- Combine the half & half and sugar in a small saucepan. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the half & half is beginning to steam and have small bubbles around the edge of the pot (do not boil).
- Pour the warm half & half mixture into the prepared jar. Seal with a two-piece lid and allow the mixture to sit for 3 to 5 minutes.
- Once the chocolate has melted, shake the jar to combine all of the ingredients. Add the vanilla and peppermint extracts (start with less and add more to taste). Shake again to combine.
- Add the creamer to your coffee. Leftover creamer should be stored in the fridge.