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    Home » Recent Posts » Coffee Milk

    Pumpkin Spiced Milk

    Published: Oct 20, 2020 · Updated: Mar 16, 2021 by Katy McAvoy

    I love when you share my recipes!

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    Pumpkin Spiced Milk

    Disclaimer: This post contains affiliate links. If you make a purchase using one of these links, I make a small commission.


    Pumpkin Spiced Milk

    Pumpkin Spiced Milk is a fall twist on my popular Spiced Milk recipe. Full of fall goodness, pumpkin, cinnamon, maple, and nutmeg sweeten the milk to create your new favorite coffee creamer.

    Ingredients for Pumpkin Spiced Milk

    2 cups milk
    ½ cup pure maple syrup
    2 tablespoon pumpkin puree
    1 teaspoon vanilla
    2 teaspoon ground cinnamon
    1 teaspoon ground nutmeg
    ¼ teaspoon ground cloves
    ¼ teaspoon ground ginger
    kitchen string*
    cheesecloth**

    Make the Spice Pouch:

    Place 2 - 4”x4” squares of fine mesh cheesecloth together (or 1 coffee filter) and set on the counter.

    Place cinnamon, nutmeg, cloves and ginger in the middle of the cheesecloth. Stir gently to combine the spices.

    Gather all sides of the cheesecloth together, forming a little pouch.

    Wrap a few inches of kitchen string around the cheesecloth, staying just at the top of where the spices are.

    Tie string tightly and double knot so the spices can’t escape.

    Set your spice pouch aside. 

    Spices for milk
    The completed spice pouch.

    Make the milk:

    Place milk, maple syrup, and vanilla in a small saucepan over medium-low heat.

    Warm the mixture, stirring occasionally, until syrup has dissolved and milk is hot but not bubbling or boiling. 

    Whisk in pumpkin puree.

    Remove milk from heat and add spice pouch to the hot milk mixture.

    Gently push it down into the milk until the spices inside the pouch have been submerged.

    (The top of the cheesecloth/coffee filter will stick up from the milk. That’s ok, just make sure those spices are below the surface.) 

    Add the spice pouch to the milk.
    Spice pouch infusing the milk.

    Let steep for 1-2 hours while the milk cools. 

    Remove spice pouch from cooled milk. Gently squeeze to remove liquid from the cheesecloth/coffee filter and spices. Dispose of spice pouch.

    Store milk in the refrigerator. 

    Notes on Pumpkin Spiced Milk

    • If you don’t have kitchen string on hand, use some white thread or unflavored dental floss to tie the spice pouch together. 
    • A coffee filter can be substituted for the cheesecloth, just make sure to bundle it carefully so it doesn't rip when bundling.

    More Flavored Milk for your Coffee

    Golden Milk
    Golden Milk
    Miel Milk
    Miel Milk

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    Pumpkin Spiced Milk

    Pumpkin Spiced Milk
    Print Recipe
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    Full of fall goodness, pumpkin, cinnamon, maple, and nutmeg sweeten the milk to create your new favorite coffee creamer. 

    • Author: Katy McAvoy
    • Prep Time: 10 min
    • Cook Time: 1 hour
    • Total Time: 1 hour, 10 minutes
    • Yield: 4 cups 1x
    • Category: Coffee
    • Method: Stove Top
    • Cuisine: American

    Ingredients

    Units Scale
    • 4 cups milk
    • ½ cup pure maple syrup
    • 2 Tbsp pumpkin puree
    • 1 tsp vanilla
    • 2 tsp ground cinnamon
    • 1 tsp ground nutmeg
    • ¼ tsp ground cloves
    • ¼ tsp ground ginger
    • kitchen string*
    • cheesecloth**

    Instructions

    Make the Spice Pouch

    Place 2 - 4”x4” squares of fine mesh cheesecloth together (or 1 coffee filter) and set on the counter.

    Place cinnamon, nutmeg, cloves and ginger in the middle of the cheesecloth. Stir gently to combine the spices.

    Gather all sides of the cheesecloth together, forming a little pouch.

    Wrap a few inches of kitchen string around the cheesecloth, staying just at the top of where the spices are.

    Tie string tightly and double knot so the spices can’t escape.

    Set your spice pouch aside. 

    Make the milk

    Place milk, maple syrup, and vanilla in a small saucepan over medium-low heat.

    Warm the mixture, stirring occasionally, until syrup has dissolved and milk is hot but not bubbling or boiling. 

    Whisk in pumpkin puree.

    Remove milk from heat and add spice pouch to the hot milk mixture.

    Gently push it down into the milk until the spices inside the pouch have been submerged.

    (The top of the cheesecloth/coffee filter will stick up from the milk. That’s ok, just make sure those spices are below the surface.) 

    Let steep for 1-2 hours while the milk cools. 

    Remove spice pouch from cooled milk. Gently squeeze to remove liquid from the cheesecloth/coffee filter and spices. Dispose of spice pouch.

    Store milk in the refrigerator. 

    Keywords: spiced milk, pumpkin, spice, coffee creamer, milk, fall

    Did you make this recipe?

    Share a photo and tag me @katymcavoy on Instagram! I can’t wait to see what you made!

    Pin it for later

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    I love when you share my recipes!

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    About Katy McAvoy

    Katy is the author, photographer, home cook, mixologist, and Michigander behind MittenGirl.com. Since 2017, she's been crafting easy-to-make cocktails and delicious meals, along with sharing her love of all things Michigan (a.k.a. The Mitten)!

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    Katy McAvoy

    Hi! I’m Katy (she/her). I’m an author, photographer, home cook, mixologist, Michigander, and lover of all things food and drink. I never turn down a good happy hour and believe that a couple hours of meal prep pays off for days. Follow me on Instagram to check out what I’m working on next!

    More about me →

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