Pumpkin Spice Coffee Cream

nothing says fall quite like seeing pumpkin spice lattes back at starbucks. i tried to wait until october (my opinion of the unofficial start of fall) but i am a weak, weak girl. the first hint of a chill and i wandered into our local starbucks.

however, there is nothing like a hot cup of coffee on our screened in porch in my pj's on a crisp morning. i don't want to have to get in the car and go to starbucks. this pumpkin spice coffee cream brings the pumpkin spice latte to me. the best part is i don't have to change out of my pj's for it.

this cream turned out perfect. just mix it in with any coffee and you have a taste of fall. i made it with a mixture of coconut cream and regular cream, but you could use all coconut cream if you are enjoying the dairy-free lifestyle. you could also use equal parts regular cream and whole milk if you don't want to do the coconut cream thing.

this recipe is easily doubled if you have more than one coffee drinker in your house - or are having weekend guests.

happy fall y'all!

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Pumpkin Spice Coffee Cream
adapted from next to heaven

1/2 cup whole milk or light cream
1/2 cup coconut creamer (i use so delicious)
2 tbs pumpkin puree
1/4 tsp pumpkin pie spice
2 tbs pure maple syrup
3/4 tsp vanilla extract (i use homemade - recipe here)

whisk together all ingredients in a medium saucepan. warm over medium heat until just steamy. strain before storing in an airtight container. when completely cool, cover tightly and keep in fridge.