Chobani Pumpkin Spice Creamer Recipe
This is a cozy, velvety homemade pumpkin spice creamer that rivals Chobani’s seasonal favorite — fully customizable, indulgent with condensed milk, or lighter with healthy, sugar-free swaps.
Ingredients
- 2 cups whole milk or oat/almond milk for dairy-free
- 1 cup heavy cream or coconut/cashew cream alternative
- 3–4 tbsp sweetened condensed milk
- 2–3 tbsp maple syrup or sugar or monk fruit/stevia for sugar-free
- 1 ½ tsp pumpkin pie spice blend of cinnamon, nutmeg, cloves, ginger, allspice
- 1 tsp vanilla extract
- Optional: 2 tbsp pumpkin puree skip for a pumpkin spice creamer recipe without puree
Instructions
Warm the Base
- In a medium saucepan, combine milk and heavy cream.
- Heat on medium-low until hot but not boiling, stirring occasionally.
Add Sweetness
- Whisk in condensed milk and maple syrup until smooth and creamy.
Spice It Up
- Add pumpkin pie spice (and pumpkin puree if using).
- Whisk vigorously.
Vanilla Finish
- Remove from heat and stir in vanilla extract.
Cool & Store
- Let cool, then transfer to a glass jar.
- Refrigerate up to 7–8 days.
- Shake before use.
Notes
- Sugar-Free Version: Use almond milk + monk fruit sweetener. (~25–30 calories, 0–1g sugar per serving)
- Starbucks-Style Variation: Use half-and-half, extra spice, and foam before pouring.
- International Delight Copycat: Add more sugar and cream for a sweeter, dessert-like profile.