Pumpkin Infused Milk (DIY Pumpkin Creamer)

There’s no shame in my pumpkin spice latte game. I love pumpkin everything…but I recently went to Starbucks to get my pumpkin cold foam drink and was weirded out by how fake it tasted. I used to drink those all the time, so maybe Starbucks changed their recipe, but something tasted off. So, I decided to make my own infused milk. And WOWWWW okay this actually tastes like a pumpkin pie in milk form. Use any milk that you want, any sweetener that you want and either whole mulling spices or ground spices. Get a fine mesh strainer and a cheese cloth and you are good to go!

I used plain pumpkin purée from Costco (yes, I buy my pumpkin in bulk.) I got my strainer and cheese clothes on Amazon. Also, this should last 1-2 weeks in the fridge. Or freeze up to 3 months.

Here’s a lil video tutorial below (which Good Morning America posted too because even they know the world needs to know this recipe.) Ok, enjoy!

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Adjust Servings
2 1/2tsp pumpkin spice
4cups milk of your choice
3/4cup plain pumpkin purée
3tbsp maple syrup (or another sweetener of your choice



Combine over low heat. Whisk together until smooth Simmer for 20 minutes (avoiding bubbling and boiling) until incorporated. Stir every few minutes. Strain out excess purée and pumpkin bits with a sieve. Pour into jars and allow them to come to room temperature, then refrigerate.
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