Pumpkin Spice Raw Milk, easy recipe just in time for fall.

 
Pumpkin spice milk
 

I know, I know… I’m not ready for winter either.

I’m still trying to figure out how my pool stayed green all summer and now it’s time to close it up again!

But with this pumpkin spice milk, I may just be a ‘smidge’ excited for cooler weather.

Maybe excited is too strong of a word..

We’ll stick with tolerating the cooler weather.

This recipe came from a fellow farmer in another state. She traded me her recipe for some inside tips on making soap.

I love it when a plan comes together.

Who else watched the A-Team growing up? (Am I showing my age here?)

This pumpkin spice recipe makes sort of a syrup, if you will, that you can add to plain raw milk (hot or cold), coffee, raw cream (Ooo, then add that to your coffee. I think I’m onto something!), even tea.

Whatever trips your trigger.

It’s so good I’m excited to try it in my coffee in the morning, with raw cream of course. (Yes, actually excited, not pretending like I am with the weather.)

I bet your kids will even love it as much as our homemade chocolate syrup.

Pumpkin Spice Milk:

  • 1 - 15oz canned pumpkin

  • 3/4 cup white sugar

  • 3/4 cup brown sugar

  • 1 1/2 tsp pumpkin pie spice

  • 1 tsp vanilla

  • Half gallon Hoffman’s Little Acres Raw milk

  1. Place all ingredients in a pot, except vanilla and milk, heat on med-low until hot.

 
 

2. Remove from heat. Let slightly cool and add vanilla.

3. Pour a half gallon of milk into a larger pitcher.

 
 

4. Add about 3/4-1 cup pumpkin syrup to milk and stir.

 
 

Serve hot, cold, iced, or in coffee or tea.

Refrigerate the remaining syrup in a jar and add straight to your coffee or tea, then “spike” with raw cream ;)

 
 

With my cute little “Taffy the cow” creamer container in the background, I guess I’m ready for fall.. How ‘bout you?? :)

Author: Hoffman's Little Acres (Anna)
Pumpkin Spice Milk

Pumpkin Spice Milk

This is sort of a pumpkin "syrup" that you can add to milk or cream. Drink it hot or cold, or add the pumpkin cream to your coffee (hot or iced) for the best PSL ever!

Ingredients

  • 1 - 15oz canned pumpkin
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 1/2 tsp pumpkin pie spice
  • 1 tsp vanilla
  • Half gallon Hoffman’s Little Acres Raw milk

Instructions

  1. Place all ingredients in a pot, except vanilla, heat on med-low until hot.
  2. Remove from heat. Let slightly cool and add vanilla.
  3. Pour a half gallon of milk into a larger pitcher.
  4. Add about 3/4-1 cup pumpkin syrup to milk and stir.

Notes

Serve hot, cold, iced, or in coffee or tea.


Refrigerate the remaining syrup in a jar and add straight to your coffee or tea, then “spike” with raw cream ;)

Anna HoffmanComment