MogoBlog, MogoLicious
Homemade Pumpkin Coffee Creamer
10
Sep
Sep
Homemade Pumpkin Coffee Creamer
- 1 and 1/2 cups (360ml) heavy cream, half-and-half, or whole milk*
- 2 Tablespoons (30g) pumpkin puree
- 2 Tablespoons (30ml) pure maple syrup
- 1/2 – 1 teaspoon pumpkin pie spice**
- 1 – 2 cinnamon sticks
Directions:
- In small saucepan over medium heat, whisk together heavy cream, pumpkin, maple syrup, and pumpkin pie spice.
- Add cinnamon sticks.
- Increase heat to medium-high. Bring to boil, whisking occasionally, for 1 minute.
- Remove from heat and let creamer cool in pan 5 minutes before using in your coffee.
- Add sugar to your coffee if you take it that way. You can also add whipped cream and a sprinkle of cinnamon too.
- Store leftovers in refrigerator for up to 1 week. Shake well before using.
Additional Notes:
- *For a dairy-free version, try coconut, cashew, or almond milk.
- **I like a lot of spice, so I add close to 1 teaspoon pumpkin pie spice. Taste and add however much you like. You can make your own 1/2 teaspoon of pumpkin pie spice by blending a pinch each of ground ginger, ground cinnamon, ground nutmeg, ground cloves, and ground allspice.
Prep Time: 15 minutes
Yields: 1 – 3/4 cups
From: http://sallysbakingaddiction.com/2015/09/14/homemade-pumpkin-coffee-creamer/
