Pumpkin Creamer

Tis the season for pumpkin spice and everything nice.

If I’m honest, I really don’t like cinnamon in my coffee. But every year, I still feel the compulsive need to have a pumpkin spice latte.

And yet, I don’t want to go buy one. I don’t budget for going out for coffee anymore plus the questionable ingredients and copious amounts of sugar ward me off. So I made one!

This is a great creamer that’ll last you more than just one coffee! It has good for you ingredients that won’t make you feel gross after having it. It is great both hot and iced! For full nutritional benefits of the raw milk in it, have it iced or with coffee that’s not too hot!

You can customize it how you like! Want more spice? Go for it. Extra nutrients? Add more egg yolks. Sweeter or less sweet? Adjust the maple syrup accordingly. More pumpkin? Do you, boo. (Get it, boo, because it’s spooky season??)

Anyway. Enjoy it in a flannel and jeans while going to an apple orchard or coming to visit us at the farm. Happy PSL and basic girl season!!

Pumpkin Creamer

Ingredients:

• 1 cup of pumpkin puree

• 1 cup of maple syrup

• 1 tablespoon pumpkin pie spice

• 5 cups of whole raw milk

• 1-3 egg yolks, optional.

Instructions:

Put all of the ingredients in a blender. Blend on medium for 30-60 seconds. (It will be foamy! Perfect time for a frothy latte!) Put in a half gallon jar, ideally with a pour spout lid. Shake well before pouring it into your coffee. Enjoy!