Homemade Pumpkin Caramel Coffee Creamer Food

HOMEMADE PUMPKIN SPICE COFFEE CREAMER

Steps:

• In a medium saucepan over medium low heat, whisk together the condensed milk and milk.
• Once heated through add in pumpkin puree, pumpkin spice and vanilla. Allow to infuse for a few minutes before removing from the heat and straining.
• Cool then cover and store in an airtight container or jar in the fridge for 6-7 days.

HOMEMADE CARAMEL COFFEE CREAMER

Steps:

• Melt butter in a saucepan over medium heat. Stir in 1/2 cup half-and-half, brown sugar, and corn syrup; bring to a boil. Boil, without stirring, until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface, about 5 minutes. Stir in remaining half-and-half and vanilla extract.

HOMEMADE COFFEE CREAMER (PUMPKIN SPICE)

Steps:

• Whisk 4 ounces cream, maple syrup, pumpkin puree, pumpkin pie spice, and vanilla extract together in a microwave-safe bowl. Heat pumpkin mixture in the microwave in 30-second intervals, stirring between intervals, until heated through and completely blended, 1 to 3 minutes.
• Pour sweetened condensed milk, remaining 10 ounces cream, and pumpkin mixture into a container, cover the container with a lid, and shake until completely mixed. Store in the refrigerator.

HOMEMADE PUMPKIN CARAMEL COFFEE CREAMER

Steps:

• In a medium saucepan, heat your cream and milk over medium-high heat.
• When the milk mixture is hot, but not boiling, add your sugar and stir to combine.
• Add the caramel, and whisk to combine until smooth and creamy.
• Stir in pumpkin puree and pumpkin spice until fully combined.
• Remove mixture from heat and add in the vanilla extract. Stir to combine.
• Pour into a container, and refrigerate until you are ready to use it. This can be stored in the refrigerator for up to 4 weeks.

HOMEMADE PUMPKIN COFFEE CREAMER

Steps:

• In small saucepan over medium heat, whisk together heavy cream, pumpkin, maple syrup, and pumpkin pie spice. Add cinnamon sticks and increase heat to medium-high. Bring to boil, whisking occasionally, for 1 minute, then 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.