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
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.
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.