Yes, you read that correctly.

I'm talking all of the warm fuzzies that come with biting into a warm cinnamon roll, now in liquid form. I spent a lot of time perfecting this recipe, trying different combinations of extracts and cinnamon. Here's my panel of samples:

Yes, those are shot glasses. Of course, I had to do many more than three "shots" of coffee to reach the desired flavor of creamer. It's a tough job, but someone's gotta do it.

Quite a few samples, and one caffeine-buzzed blogger later, I finally found the perfect combination. Bonus: It's way simpler than it sounds.

First, grab your ingredients. You'll need milk (either 2% or whole milk), sweetened condensed milk, cinnamon, almond extract, and vanilla extract.

Pour 1 cup of milk and the can of sweetened condensed milk into a saucepan over medium heat. DO NOT use high heat or your milk might curdle, and that would be sad. Use a whisk to mix them together, and add 1 Tablespoon of cinnamon. The cinnamon takes a bit to dissolve, so whisk for about 3 minutes, and add 1 1/2 teaspoons of almond extract, and 2 teaspoons of vanilla extract. Whisk for about three minutes more, and remove from heat.

Pour into a jar and strain. This handy dandy new funnel I bought has a strainer attached inside. Cool, right?

Technically you don't have to strain the creamer. However, you might end up with a ton of cinnamon on the bottom of your glass if you don't. I love cinnamon, but I don't want a mouthful of it after I finish my coffee.

Pour into coffee, and enjoy! The creamer should last in your fridge for as long as your milk would. So, if your milk's expiration date is two weeks from now, then your creamer will last that long as well. Provided it's not devoured by then...

Cinnamon Roll Creamer Recipe

1 cup milk

1 can or 14 oz sweetened condensed milk

1 Tablespoon pure, high quality cinnamon

2 teaspoons vanilla extract

1 1/2 teaspoons almond extract

Mix together milk, sweetened condensed milk, and cinnamon in a saucepan over medium heat. Whisk for three minutes, add the extracts, and whisk for three more minutes. Strain, and enjoy!

Note: I buy all of my herbs and spices from Mountain Rose Herbs. They are certified organic, fair trade, and are WAY cheaper than buying lesser quality products from grocery stores. I absolutely love them!

Here in Korea, September doesn't include the colorful leaves, sweaters, and pumpkin spice everything that I am used to. Indiana still has some warm days in September, but it's nothing compared to the consistently 80-90 degree days here, with almost oppressive humidity. However, is that going to stop me from Pumpkin Spicing everything? No. No it will not.

To Korea's credit, it does have an actual fall season, it just comes later than in the mid-west. And I've heard that it's beautiful.

Anyway, to celebrate the coming of fall, I've decided to share my recipe for pumpkin spice lattes. It's carefully made with real pumpkin and homemade pumpkin spice. You might be used to big, orange pumpkins, but in Korea they look like this:

Even when they are larger, they remain the same green color. However, when cut, open they look, smell and taste the same as a regular old pumpkin. If you want to see my recipe on how to steam this and use instead of canned pumpkin, check out the instructions here.

Now, back to the good stuff.

If you have a latte maker or milk frother, then this will be even easier for you. However, at the moment I am limited to a whisk. Confession: A latte maker is at the top of our list to buy as soon as possible.

Supplies (if you have a latte maker you can skip this part):

Mixing bowl

Whisk or mixer

Coffee maker

Ingredients:

1 Tablespoon fresh or canned pumpkin

1 cup strongly brewed coffee

1/2 teaspoon pumpkin spice (you can add more if you want a stronger flavor)

Tiny splash of vanilla extract

1/2 cup warm milk + 1 Tablespoon sugar OR about 3 tablespoons sweetened condensed milk (my recent obsession)

I like to warm the milk so it doesn't cool off the coffee too much. If you have a latte maker, it will heat the milk for you, please excuse me while I turn green with jealousy. As green as a...Korean pumpkin? Anyway, combine all of the ingredients into a bowl, and whisk for about 2 minutes, or until the spices and pumpkin have dissolved. There might be some settling of spices after a while, but just swirl it around a few times.

Pour into a mug, and you've got the very essence of fall in a glass.