It’s like sipping a warm pumpkin pie in the islands.
1 cup half and half
3 cups coconut milk
1/2 cup sweetened condensed milk (optional)
1 tablespoon vanilla extract (may substitute coconut extract)
1/4 cup agave nectar
1 15 ounce can pumpkin purée
2 tablespoons pumpkin spice (or make your own see recipe below)
1 teaspoon salt
- To a blender add all ingredients in the order listed.
- Blend on low, then gradually increase to high speed. Reduce speed to low, then turn off blender.
- Taste and adjust liquid, spices, and sweetness to your taste. The more liquid you add, the thinner the consistency.
- Pour in a glass milk bottle or other air tight beverage container. Keep refrigerated for up to one week.
- Add desired amount to your favorite coffee or even hot chocolate, and enjoy!
Makes 6-8 servings
1 tbsp ground cinnamon
1 tbsp ground cloves
1 tbsp ground ginger
1 tbsp ground nutmeg
*multiply recipe to make more for later use
- Mix all spices together with a spoon and pour into an airtight container.
Story: I have loved Starbucks’ pumpkin spice syrup for years, but I recently read an article that raised some concerns about the syrup ingredients. So, I decided to make a version of their syrup myself. As I was considering ingredients I recalled how well coconut pairs with pumpkin and I pay homage to my Jamaican heritage with the creamy addition of coconut milk in this recipe. While rich and smooth, this is a healthier, all natural, creative twist on a classic. Let us know how you like this seasonal creamer in the comments below.