1/2cupmaple syrupmore if you like it sweeter (see notes for substitutes)
1 1/2tsppumpkin spice
Pinchof saltoptional, but recommended
Place all the ingredients in a saucepan. Whisk to combine.
Heat gently (on low or mid-low heat), until the milk starts to steam (do not let it simmer), while stirring regularly to prevent the milk from scorching.
Remove the saucepan from the heat and let the spices infuse into the milk, for at least 15 - 20 minutes, or until it's cooled down.
Strain the pumpkin spice coffee creamer through a nut milk bag or a fine sieve. If you're using a nut milk bag (this is what I used here), you may need to squeeze the bag gently to help push the creamer through. I used tongs to squeeze the nut milk bag. Discard the leftover solids in the nut milk bag/sieve.
Pour the strained pumpkin spice coffee creamer into bottles and store in the fridge for up to 1 week.
Substitutes for half and half
Use 1 cup whipping cream and 1 cup milk
Use 2 cups of coconut milk (not fat free) for a vegan substitute