Since it’s fall, for me it is officially time for pumpkin. I eat pumpkin all year round, but the next few months my eating habits will be focused on a diet of pumpkin. I keep cans of pumpkin stocked in my house to add into anything I can think of. I wait until they go on sale to stock up. I think pumpkin tastes good in just about anything. I search the store at this time of year for anything flavored with pumpkin. I love how all the best pumpkin recipes are popping up on blogs and everyone is pinning pumpkin recipes. Really I am living in pumpkin heaven now.
Besides pumpkin, another staple in my diet at the moment is coffee. It’s the start of the school year and this girl needs her coffee. One of my students the other day was telling another student, “I’ve never been to Starbucks what is it like there?” The student explained, “Well, you can order drinks like coffee, they have a lot of cups to buy, and it smells so nice in there. If you want to know, it smells a lot like Mrs. A Young Wife.” So apparently I drink so much coffee my students think I smell like Starbucks. Speaking of Starbucks, I count down the days until Starbucks brings back the Pumpkin Spice Latte. I am so glad they brought it back early this year. I have already had too many to count, but I cannot afford to drink multiple Starbucks a day (or even one a day!) So to help with my pumpkin cravings I made a pumpkin spice coffee creamer. It is delicious in warm or iced coffee. It is a very simple recipe and easy to whip up.
Pumpkin Spice Coffee Creamer:
14 oz of sweetened condensed milk
14 oz of almond milk (or any milk of your choosing)
2-4 tbsp of pumpkin (I use 4tbsp for maximum pumpkin flavor.)
1 tsp of pumpkin pie spice
Mix all the ingredients together well by mixing with a whisk or shaking in a mason jar. Creamer lasts for about 2 weeks in the fridge. You can easily half the recipe or double depending on how much coffee you drink in your house.