Pumpkin Spice Coffee Creamer

For the syrup:
Combine the water and sugar in a medium saucepan and heat over medium-high heat, stirring occasionally, until the sugar has completely dissolved.

Toss in the cinnamon sticks and whisk in the remaining spices and the pumpkin puree. Continue to cook for about 5 minutes, stirring frequently.

Remove from the heat and allow the mixture to cool for 10-15 minutes. Remove cinnamon sticks (or strain the mixture into a bowl through a fine mesh strainer).

Store in the refrigerator.

For the creamer:
Stir the creamer ingredients together until well combined. Use as you would regular coffee creamer. Store in a jar or sealed container in the refrigerator. Shake before each use (as the pumpkin will settle to the bottom).

To make a pumpkin spice latte:
Combine 2 ounces of hot coffee or 1 shot of hot espresso with 6 ounces of steamed low-fat milk. Stir in 2 tablespoons of pumpkin spice syrup. Taste and adjust amounts accordingly. Top as desired with freshly whipped cream or a dash of cinnamon and nutmeg.

Syrup adapted from Annie’s Eats.